Ingredients
For the fish
- 1 pound tilapia fillets
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- Drizzle of neutral oil
For the creamy slaw
- 2 cups shredded red cabbage (about ¼ to ½ head)
- 3 tablespoons hot sauce mayo (from the Hot Sauce Mayo recipe below)
- 1 tablespoon lime juice (about the juice of ½ lime)
- 1 teaspoon salt
- ½ cup chopped fresh cilantro
For assembly
- 8 small corn tortillas
- 1 large avocado, sliced
- Lime wedges, for serving
- Extra hot sauce mayo, for serving
- Cooked rice, for serving
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Mix the cumin, garlic powder, smoked paprika, and salt in a small bowl. Lay the tilapia on the prepared sheet pan. Pat the tilapia dry with a paper towel. Sprinkle the seasoning over the tops, drizzle with oil, and rub the spices and oil on the fish. Bake for 12 to 15 minutes, until opaque throughout and flaky.
- While the fish bakes, make the Hot Sauce Mayo if you haven’t already.
- Toss the shredded cabbage with 3 tablespoons of the hot sauce mayo, lime juice, salt, and cilantro.
- Warm the tortillas in a dry skillet or over a flame. Spread a little hot sauce mayo on each, then layer with slaw, avocado slices, and chunks of fish. Serve with lime wedges and extra hot sauce.