Fish Tacos

By spend with pennies

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Ingredients

1 ½ pounds cod fillets (or tilapia,haddock, or halibut)
1 tablespoon olive oil
1 tablespoon chilli powder
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
8 corn tortillas (or flour tortillas, 6-inch)
1 avocado (sliced)
1 lime (wedged)
3 tablespoons sour cream
2 tablespoons mayonnaise
½ lime (juiced)
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon sriracha (or to taste)

Prep Time20mins
Cook Time15mins
Servings4

Instructions

Preheat the oven to 400°F.

Fish Taco Sauce

Combine sour cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate until serving.

Seasoning Rub

In a small bowl, mix the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.

Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.

Bake on a rimmed baking sheet for 10-15 minutes* or until flaky and heated to 145â"‰.

Heat tortillas according to package directions.

Use a fork to break the fish into large chunks. Divide the fish pieces among the tortillas and add toppings as desired.

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Dinner,Fish,Lunch,Main Course

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