Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon freshly-squeezed lime juice
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1 pound (4 ounces each) tilapia fillets
  • 1 tablespoon vegetable oil
  • 8 corn tortillas
  • 2 cups cabbage, shredded
  • Pico de Gallo
  • salsa roja
  • 1/2 cup crema mexicana
  • 2 limes , cut into wedges
  • 1 large tomato, seeded and diced
  • 1/4 small onion, peeled and diced
  • 1/2 bunch cilantro, stems trimmed and chopped
  • 1 clove garlic, peeled and minced
  • 1/2 jalapeno, seeded and minced
  • 1 tablespoon freshly-squeezed lime juice
  • salt and pepper to taste

Instruction

  • In a bowl, combine lime juice, brown sugar, garlic powder, salt, cumin, and ground red pepper.
  • Rinse tilapia and pat dry.  Rub with the paste and allow to marinate in the refrigerator for about 10 to 15 minutes. 
  • In a skillet over medium heat, heat vegetable oil. Add fish and cook for about 2 to 3 minutes on each side until nicely seared and easily flakes with a fork. Remove from pan and keep warm.
  • In a skillet over medium heat, place tortillas in a single layer and cook, turning every 10 to 20 seconds, until warm and pliable. Wrap with a clean dishcloth to keep warm.
  • Assemble tacos by placing fish in between tortillas and topping with shredded cabbage and Pico de gallo. Drizzle with crema Mexicana and serve with salsa Roja and lime wedges.