Ingredients:
Fish Taco Ingredients:
24 small white corn tortillas
1 1/2 lbs. tilapia
1 tsp. salt
1 Tbsp. Bittersweet Herb Farm Southwest Picante Seasoning
1 Tbsp. butter
1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
Fish Taco Toppings:
2 cups shredded lettuce
2 medium avocados, sliced
2 Roma tomatoes, diced (optional)
1/2 diced red onion
1/2 bunch Cilantro, longer stems removed
1 cup grated cheese
1 lime cut into wedges to serve
Salsa of your choice for serving
Fish Taco Sauce Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Bittersweet Herb Farm Cajun Seasoning
Directions:
Line a large baking sheet with parchment paper. In a small dish, combine salt and Bittersweet Herb Farm Southwest Picante Seasoning and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle the fish with Bittersweet Herb Farm Chili Pepper and Garlic Oil, and dot each piece with butter. Bake at 375 for 20-25 minutes. If desired, broil for 3-5 minutes at the end to brown the edges.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
Toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: Start with fish pieces, then add the remaining ingredients, finishing with a generous sprinkle of grated cheese and that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.