Tilapia Fish Tacos

How to make Tilapia Fish Tacos

1 lb Tilapia fillets

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp coriander

Salt and pepper for seasoning fish

1 tbs olive oil

Finely chopped cabbage

12 Corn tortillas warmed

Sliced Avocado

Pico de Gallo:

1/4 cup Red Onion diced

1 cup Tomato diced

1 Jalapeño finely diced

1 tsp minced Garlic

1/4 cup cilantro chopped optional

Juice of 1 Lime

Dash of Cumin

Dash of Coriander

Dash of Chili Powder

If making your own pico, rather than using a store bought version, start by mixing together Pico de

Gallo ingredients, and seasonings, refrigerate for 15 mins.

Meanwhile, mix the chili powder, cumin, coriander, and salt and pepper together and season tilapia fillets by rubbing it onto both sides.

In a pan , heat olive oil, and pan fry the tilapia for 2-3 mins per side depending on thickness of filet.

After cooking, flake with a fork and set aside. Chop cabbage finely. Warm tortillas in pan that you used to cook the tilapia.

Assemble into corn tortillas, use sour cream, and other taco toppings to liking. Serve warm.