Fish Tacos

This recipe is great for any hot summer day! I used corn tortillas that I heated up in a skillet on the stove top, but other types of tortillas work well too. Also cojita cheese can be substituted for feta if that is preferred!

Fish Tacos

Yield: 6 servings

Prep time: 20 minutes

Total time: 1 hour

Ingredients

1.5 lbs | tilapia or other flakey white fish

Crumbled cojita cheese

6-8 corn tortillas

Rub Seasoning:

1/2 tsp | ground cumin

1/2 tsp| oregano

1/2 tsp | sweet paprika

1/2 tsp | salt

Slaw:

2 cups | purple cabbage, shredded

1/2 cup | corn, I used frozen and just cooked beforehand

1/4 cup | cilantro

1 tbsp | olive oil

1/4 tsp | salt

Sauce:

1/2 cup | Greek yogurt, plain

1/4 cup | vegan mayo (higher pH than regular mayo)

3/4 tsp | ground cumin

1/4 tsp | paprika

Zest from 2 limes

Directions

1. Preheat oven to 400 degrees Fahrenheit. Mix all ingredients under rub together in small bowl and rub the seasoning mix over both sides of the fish.
2. Once the oven is heated, add parchment paper to a baking sheet and put the seasoned fish on it, drizzle it with a little olive oil and cook it for 20-25 minutes in the oven.
3. Next prepare the sauce, by mixing all the sauce ingredients together and set aside.
4. Same goes for the slaw; mix all the slaw ingredients in a bowl and set aside.
5. When the fish is finished cooking, roughly cut into cubes and assemble your tacos as you like, top with cojita cheese and extra cilantro if desired!