Fast, fresh and healthy, these spiced fish tacos are going to shake up your weeknight dinners!
by Lindsay Evans
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Tacos. Do they always need to be made with those pre-made hard corn shells (which we all know just crumble at the first bite?) We think not and we've created a recipe here to show you why. Fast, fresh and healthy, these spiced fish tacos are a cinch to make because we've replaced those messy corn shells with ultra-easy-to-use flour tortillas instead. All you need to do is warm them up in a microwave or oven, fill them with our heavenly spiced fish and your favourite toppings (we like shredded red cabbage, feta, avocado, cilantro, sour cream and lime) and sit back and enjoy a flavour-packed weeknight dinner. Your welcome.
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1/2 small red cabbage, shredded
2 avocado, peeled and sliced
1 cup crumbled feta
1/2 cup chopped cilantro leaves
1/2 cup sour cream
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
4 4 oz pieces of skinless tilapia or any other white fish
1 tbsp olive oil
8 medium flour tortillas
Prepare all your garnish ingredients and place in small bowls. Place in fridge until ready to use.
In a small bowl, stir together paprika, chili powder, cumin and salt. Place tilapia slices on a baking sheet or casserole dish and pat dry with clean paper towels. Sprinkle both sides of each fillet with spice mixture, evenly coating each.
Heat oil in a large skillet or grill pan over medium-high heat. Add tilapia and cook until completely cooked through, about 5 to 6 minutes on each side (timing will depend on thickness of the fillets.) Use a wide flat spatula to transfer fish to a cutting board. Break each fillet up into large chunks.
Warm tortillas in the microwave or in the oven. Top each tortilla with a few pieces of fish, red cabbage, avocado, feta, sour cream and cilantro. Garnish with lime wedges and serve immediately.