Fish Tacos with Garlic Lime Crema

Ingredients

• 24 small white corn tortillas
• 1 1/2 lb tilapia
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 small purple cabbage, shredded
• 2 medium avocados, sliced
• 2 Roma tomatoes, diced (optional)
• 1/2 red onion, diced
• 1/2 bunch cilantro, longer stems removed
• 1 cup Cotija cheese, grated
• 1 lime, cut into 8 wedges
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tbsp lime juice (from 1 medium lime)
• 1 tsp garlic powder
• 1 tsp Sriracha sauce, or to taste

Instructions

1. Line a large baking sheet with parchment paper or a silicone liner. In a small dish, combine the seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle the seasoning mix over both sides of the tilapia.
2. Lightly drizzle the fish with olive oil and dot each piece with butter. Bake at 375°F for 20-25 minutes. To brown the edges, broil for 3-5 minutes at the end if desired.
3. Combine all taco sauce ingredients (sour cream, mayonnaise, lime juice, garlic powder, and Sriracha) in a medium bowl and whisk until well blended.
4. To serve the tacos, quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat.
5. To assemble: start with pieces of fish, then add cabbage, avocado, tomatoes, onion, and cilantro. Finish with a generous sprinkle of Cotija cheese and drizzle with the taco sauce. Serve with a fresh lime wedge to squeeze over the tacos.