Ingredients:
1 lb of Tilapia fillets
2 tbsp of chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika
2 tsp of salt
1 tsp of pepper
4-5 cooking sprays of oil
Corn tortillas
Lime wedges for garnish
Curry lime cabbage slaw
1 bag of coleslaw mix or 3-4 cups of very finely shredded cabbage
Juice of 2 whole limes
1.5 tbsp of turmeric
1 tsp of garlic powder
2 tsp of cumin
1/4 cup of chopped cilantro
1 tbsp of olive oil
3-4 dashes of tabasco or hot sauce (depending on how spicy you like it)
Salt and pepper to taste
Instructions:
Fish
1. Begin by preheating the oven to 425 F
2. While the oven is preheating, line a baking sheet with aluminum foil
3. Place all fillets on the baking sheet and pat dry with paper towels.
4. Put chili powder, garlic powder, onion powder, cumin, smoked paprika, and salt and pepper in a small bowl to prepare the rub.
5. Mix the spices with a fork until well combined.
6. Sprinkle about 1 tsp of the spice mixture on each side of the fillets and rub the spice mixture evenly over the tilapia. Apply the rub to both sides of each fillet.
7. After the rub is applied, lightly spray the fillets with olive oil or cooking oil and coat both sides evenly.
8. Put the fillets in the oven and cook for 15 minutes or until the Tilapia is no longer opaque.
Slaw
1. Place the bagged coleslaw mix or cabbage in a mixing bowl.
2. Add the fresh juice of two whole limes into the slaw mix.
3. Add 1 tbsp of olive oil, hot sauce, turmeric, cumin, chopped cilantro, and salt and pepper to the coleslaw mix.
4. Toss until all of the cabbage is well coated.
5. Cover the bowl with plastic wrap and allow the slaw to marinate for 15 minutes in the fridge.
Assemble your tacos using heated corn tortillas with the fish topped with the coleslaw and a spritz of lime. Enjoy!
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