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Quick N' Easy Fish Tacos

Servings: 6

Ingredients

  • 2 lbs white fish filets
  • 2 tsps ground cumin
  • 2 tsps smoked paprika
  • 1 tsp ground coriander seed
  • 1 tsp chili powder
  • sea salt and ground pepper to taste
  • 1 Tbsp avocado oil or olive oil
  • 1 Tbsp grass-fed butter or ghee melted
  • tortillas of choice

Toppings:

  • 1/2 small purple cabbage finely shredded
  • 2 medium avocados diced
  • 4 green onions sliced
  • 1 cup cherry tomatoes quartered
  • a handful of fresh cilantro leaves picked
  • 4 oz Cotija or other crumbly cheese
  • fresh lime wedges

Creamy Taco Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cup homemade mayonnaise
  • 2 fresh limes juice and zest
  • 1 shallot grated
  • 2 Tbsps hot sauce of choice

Instructions

  • Preheat your oven to 425 degrees f.
  • Line a large baking sheet with parchment paper and assemble your fish filets on the baking sheet.
  • Gently pat your fish filets dry using a paper towel.
  • In a small bowl combine all the seasonings together with your oil and melted butter. Drizzle this mixture equally over your fish and rub it on all sides.
  • Roast the fish in your preheated oven for 18-20 minutes, or until cooked through and flaky. Timing will vary depending on the thickness of your fish.
  • Meanwhile, prepare your toppings for the tacos. Thinly slice the purple cabbage, dice avocado, and thinly slice green onions; Quarter the cherry tomatoes and chop a handful of fresh cilantro.
  • Add all of your taco sauce ingredients to a small bowl and whisk until really well combined.
  • Once the fish is almost cooked through, carefully place the tortillas on top to heat up for about 1 minute. Alternatively you can heat up your tortillas in a skillet on the stove.
  • Assemble your fish tacos starting with a warm tortilla.
  • Add in a generous piece of fish, then fill with the prepared toppings as desired.
  • Drizzle with your taco sauce and serve immediately.