09:51 AM

Fish Tacos

"This is a relatively easy entrée recipe that our family loves. It can be made ahead of time and tastes great as leftovers." - Nichole Finely, Hoschton


To Prepare Fish:

1 1/2 lbs. tilapia

1 Tbsp. olive oil

1 Tbsp. butter

8 6-inch tortillas

To Prepare Fish Rub:

2 tsp. chili powder

2 tsp. paprika

1 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. pepper

1/4 tsp. cayenne pepper

To Prepare Slaw:

2 cups shredded cabbage

Juice of half of a lime

1/4 cup cilantro, chopped (add more to taste)

1/4 tsp. pepper, to taste

To Prepare Sriracha Mayo:

1/2 cup mayo

Juice of 1/2 to 1 lime*

2 tsp. sugar

1 Tbsp. sriracha


Combine slaw ingredients. Combine sriracha mayo ingredients and blend well. Set aside until ready to serve. Combine spices for fish rub. Rub mixture on both sides of fish.

In a large skillet, heat olive oil and butter until butter is bubbly and hot. Swirl pan to coat bottom. Add fish and cook 4-5 minutes per side until cooked through and charred. To assemble, place approximately 3 ounces of fish in each tortilla. Top with desired amount of slaw and sriracha mayo. Squeeze extra lime juice on top of assembled tacos as desired. Serve immediately. Spice rub, slaw and sriracha mayo may be made ahead of time. Refrigerate slaw and sauce if not using immediately.

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