Ingredients

The following ingredients have 4 Servings
  • 1 lb Tilapia fillets
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • Salt and pepper for seasoning fish
  • 1 tbs olive oil
  • Finely chopped cabbage
  • 12 Corn tortillas (warmed)
  • Sliced Avocado
  • 1/4 cup Red Onion (diced)
  • 1 cup Tomato (diced)
  • 1 Jalapeño (finely diced)
  • 1 tsp minced Garlic
  • 1/4 cup cilantro chopped (optional)
  • Juice of 1 Lime
  • Dash of Cumin
  • Dash of Coriander
  • Dash of Chili Powder

Instruction

  • If making your own pico, rather than using a store bought version, start by mixing together Pico de Gallo ingredients, and seasonings, refrigerate for 15 mins.
  • Meanwhile, mix the chili powder, cumin, coriander, and salt and pepper together and season tilapia fillets by rubbing it onto both sides.
  • In a Heavy Bottom Frying Pan, heat olive oil, and pan fry the tilapia for 2-3 mins per side depending on thickness of filet.
  • After cooking, flake with a fork and set aside
  • Chop cabbage finely
  • Warm tortillas in pan that you used to cook the tilapia.
  • Assemble into corn tortillas, use sour cream, and other taco toppings to liking
  • Serve warm