Tilapia Fish Tacos with Avocado Cilantro Sauce
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Dinner
- Cuisine: Mexican, Gluten Free, Seafood
Scale
Ingredients
- For the Fish:
- 1 1/2 lbs Tilapia fillets
- 1 Tbs Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp dried Oregano
- 1 1/2 tsp Cumin
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- Non-stick cooking spray (I used Coconut Oil)
- For the Slaw:
- 1/2 head of Red Cabbage sliced thin
- 1/2 of an Avocado pitted, peeled, and sliced
- For the Sauce:
- 1/2 of an Avocado pitted and peeled
- 5.3 oz Plain Unsweetened Coconut Milk Yogurt
- 1/4 cup Cilantro
- 1 Tbs Lime Juice (about 1/2 a lime)
- 3/4 tsp Sea Salt
- 12 Corn Tortillas
Instructions
- Preheat oven to 400 degrees.
- Spray baking sheet with non-stick cooking spray.
- Place Tilapia fillets on baking sheet.
- In a small bowl mix together Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, and Pepper.
- Sprinkle seasoning evenly over each side of the fillets.
- Bake 20 minutes flipping the fillets half way through.
- While the fish is cooking prepare the sauce.
- In a food processor or high speed blender add Avocado, Yogurt, Cilantro, Lime Juice, and Salt.
- Pulse or blend for about 30 seconds until combined.
- To each Corn Tortilla add Slaw, Tilapia, and drizzle the sauce over.
- Enjoy!
