Ingredients
- 2 medium tilapia fillets
- 1 ½ tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. onion powder
- ½ tsp. cumin
- ½ tsp. salt
- ½ tsp. brown sugar
- 1/4 tsp. cayenne pepper
- 2 Tbsp. olive oil
- 8 corn tortillas
- ½ red cabbage, sliced thin
- ¼ green cabbage, sliced thin
- ½ medium-sized onion, diced
- ½ cup cilantro
- 1 lime, juiced
- 1 avocado, sliced
Servings: servings
Units:
Instructions
- In a small bowl, combine all of the spices, salt, and brown sugar. Spread the mixture over both sides of tilapia fillets.
- In a separate bowl, combine cabbage, onion, cilantro, and lime juice to make coleslaw. Mix well and set aside.
- Coat a baking pan with olive oil. Place tilapia fillets on baking sheet and bake for 20 minutes, or until fish flakes apart, turning once halfway through.
- Break tilapia fillets into 2-3″ pieces. Stack tortillas in twos. Distribute baked fish evenly between four sets of tortillas. Top with coleslaw mixture and fresh avocado slices to serve.
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