Ingredients:

1 1/2 pounds tilapia

2 tbls olive oil

2 tsp cumin

1 tsp paprika

1 tb chili powder

2 tsp onion powder

1 tsp salt

1 tsp ground black pepper

8 taco size tortillas of choice

Slaw

1 cup green cabbage, shredded

1 cup red cabbage, shredded

1/2 cup cilantro, chopped

1 tbls olive oil

1 lime

Avocado Sauce

2 small avocados (or 1 large)

3/4 cup cottage cheese

3 tbls avocado oil

1/4 water

1 lime

1/2 cup parsley

1 tsp cumin

1/4 tsp salt

Directions:

Preheat oven to 425F and line a baking sheet with parchment paper or foil. 

Combine the cumin, paprika, chili powder, onion powder, and salt and pepper.

Drizzle the olive oil on the fish and add to the pan in a single layer. Rub with seasonings. Bake for 12-14 minutes until fish is cooked through.  Remove from oven and shred with a fork and set aside. 

For the avocado sauce: Add all ingredients to a blender and blend until smooth. 

Taste and adjust seasonings as needed and set aside. 

For the slaw: In a large bowl combine the cabbage, cilantro, olive oil and lime mix well.

Just before serving wrap the tortillas with wet paper towels and microwave them 30-45 seconds to softened.

Alternatively roast the tortillas over an open flame using tongs to turn frequently so they don’t burn.

Assemble the tacos: Spread 1 tbls avocado sauce on the tortilla, add the fish and slaw, then garnish with a drizzle of avocado sauce and a pinch of salt.