Small tortillas 1-2 tilapia filets per taco you make, depending on size of filets ½ tsp. ground cumin ½ tsp. cayenne pepper ¼ tsp. salt ¼ tsp. black pepper 1 Tbsp. avocado oil ½ cup unsalted butter, more or less as needed ½ small cabbage Av o c a d o , sliced Roma tomatoes, diced ½ diced red onion 1 cup Feta cheese crumbles 1 lime cut into 8 wedges to serve Fish Sauce ½ cup sour cream ⅓ cup Mayo 2 Tbsps. lime juice, from 1 medium lime 1 tsp. garlic powder 1 tsp. Sriracha sauce, to taste Line large baking sheet with parchment or silicone liner. Preheat oven to 375°F. In small dish, combine cumin, cayenne pepper, salt and black pepper. Evenly sprinkle seasoning mix over both sides of tilapia. Lightly drizzle fish with olive oil and dot each piece with chunks of butter. Bake 20-25 min or until fish easily flakes with fork. In a medium bowl, combine sour cream, mayo, lime juice, garlic powder and sriracha and whisk until well blended. Quickly heat tortillas on large dry skillet or griddle over medium/high heat. To assemble, start with pieces of fish then add remaining ingredients one at a time as desired finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos if desired.
