Tacos de Pescado (Mexican-Californian Baja Fish Tacos with Garlic Lime Crema)

Tacos de Pescado are delicious fish tacos from Baja California. Bring a little bit of Mexico into your home with this easy Tacos de Pescado recipe. These are loaded with fresh ingredients and perfectly seasoned plump fish. Don't skip the best fish taco sauce - an irresistible garlic lime crema.

Fish Taco:
24 small white corn tortillas
1½ lb tilapia
½ tsp. ground cumin
½ tsp. ground cayenne pepper
1 tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter

Toppings:
½ small purple cabbage
2 medium avocado, sliced
2 Roma tomatoes, diced (optional)
½ red onion, diced
½ bunch Cilantro, longer stems removed
4 oz (1 cup) Cotija cheese, grated
1 lime, cut into 8 wedges

Fish Taco Sauce (Garlic Lime Crema):
½ cup sour cream
⅓ cup mayonnaise
2 Tbsp. lime juice, freshly squeezed (~ 1 medium lime)
1 tsp. garlic powder
1 tsp. Sriracha sauce

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Line large baking sheet with parchment or silicone liner.

In a small dish, combine seasonings: ½ tsp. cumin, ½ tsp. cayenne pepper, 1 tsp. salt and ¼ tsp. black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

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

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

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

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.

Makes 24 tacos.

Nutritional Information:
Per serving: Calories: 172 | Carbs:15g | Protein: 9g | Fat: 9g