Spicy Tilapia Baja Tacos with Lime Slaw and Avocado Cilantro Sauce
INGREDIENTS
FISH & SPICES
- 3/4 lb of tilapia filets
- 1 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp cayenne
- 2 tbs olive oil
- 1 tbs lime juice
- 1 tsp honey
SLAW MIX
- 3 cups pre-packaged coleslaw or shredded cabbage mix
- 1/4 cup of fresh chopped cilantro (leaves only)
- tbs Juice of 1 lime mixed with 2 of olive oil
- Salt to taste
AVOCADO CILANTRO SAUCE (CAN BE MADE THE DAY BEFORE)
- 1 ripe medium avocado pitted
- 1/4 cup of freshly squeezed lime juice
- 1/4 cup of fresh cilantro chopped, leaves only
- 1/2 of a jalapeno pepper seeds removed and chopped
- 2 tbs olive oil
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt to taste
- cup About 1/4 of water to thin out the sauce if necessary
INSTRUCTIONS
AVOCADO CILANTRO SAUCE
Add sauce ingredients to food processor or blender (except the water and salt)
Blend until combined
Add water to achieve desired consistency and salt to taste
Place in container and store in refrigerator until ready to serve
SLAW MIX
In a small bowl whisk together the lime juice and olive oil
In a separate medium bowl add the slaw mix and cilantro
Pour lime mixture over slaw mix, toss, and salt to taste
Place in refrigerator until ready to serve
FISH & SPICES
Preheat outdoor grill or indoor electric grill to medium heat
In a small bowl, whisk together olive oil, lime and honey – drizzle on both sides of the fish
Next mix all dry spices together in a small bowl and sprinkle evenly on both sides of the fish
Drizzle just a little olive oil on each side of the fish just before grilling
Grill tilapia fillets about 3-4 minutes each side until done – avoid overcooking
Spread a little of the Avocado Cilantro Sauce inside each pre-cooked tortilla, add fish, top with slaw, and add extra sauce if desired
Enjoy!