Fish Tacos

Tacos are great because kids can add any toppings they like. I found a recipe on the Natashas Kitchen web site and adjusted it to the family’s liking. For my Nanny Family it’s all about the special taco sauce. Just adjust the ingredients and seasonings for the individual liking. For example, I use soft flour tortillas instead of corn taco shells because the children I care for prefer warm, soft tortillas to hard corn taco shells. But, feel free to use corn taco shells instead. You can use cod instead of tilapia. With tacos, all of the toppings are optional.

I love using taco stands when making tacos. Click here to get your own taco stands like I used in the photo.

I may make a small profit from the affiliate links in this post.

You Will Need:

Flour Tortillas
1-1/2 lb tilapia
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter

Fish Taco Toppings:

1/2 small purple cabbage
2 medium avocados, sliced
2 roma tomatoes, diced
1/2 cup cotija cheese, shredded
1/2 diced red onion
1/2 bunch Cilantro, stems removed
1 lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice, from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce, or to taste

What to Do:

1. Line a large baking sheet with parchment or a silicone liner. Put fish on the baking sheet.

2. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

3. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

4. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

5. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

6. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.