Ingredients
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1/2 teaspoon ground cumin
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1/4 teaspoon crushed red pepper
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1 tablespoon lime juice
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1 tablespoon olive oil
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12 oz. tilapia, thawed if frozen
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1 avocado, halved and cut into thin slices
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1 large tomato, diced
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12 corn tortillas
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dash hot sauce, to taste (optional)
Quick Slaw
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2 cups packaged coleslaw mix
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2 green onions, sliced
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1/4 cup chopped cilantro
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1 tablespoon olive oil
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1 tablespoon lime juice
Steps
1
Preheat oven to 425°. In a shallow baking dish, whisk together cumin, crushed pepper, lime juice, olive oil, pepper and salt. Add tilapia and marinate at room temperature for 10-15 minutes. Wrap tortillas in foil.
2
Bake fish until just cooked through, about 10 minutes. Place foil wrapped tortillas in oven for last 5 minutes of cooking time.
3
While the fish is cooking, combine the ingredients for the coleslaw in a large serving bowl. Season to taste with pepper and salt.
4
Top warmed tortillas with flaked fish, slaw, sliced avocados, chopped tomatoes and hot sauce, if desired.
