Ingredients:
4 fish tilapia, salmon
Corn tortillas
Cajun seasoning
Olive oil
Aromat
Fish taco topping:
1 Medium avocado sliced
¼ purple cabbage
1 roma tomatoes
1 lime cut into wedges to serve
¼ red onion riced
Cilantro
Cotija cheese (graded)
Fish taco Sauce:
4 tbsp mayonnaise
6 tbsp sour cream
2 tbsp lime juice
1 tsp garlic powder
T tsp sriracha sauce
Directions:
In a large baking sheet lined with parchment paper, line (4) tilapia fillet, add cajun seasoning, add aromat, sprinkle all these seasoning on both sides making sure they are evenly distributed
Drizzle olive oil on each fish, making sure to coat both sides.
Bake 350℉ for 30 minutes until you achieve brown edges.
In a medium bowl combine all the taco sauce ingredients and whisk together until well blended. To serve toast ,the corn tortillas on a dry skillet or griddle over medium heat.
To assemble, layer the corn tortillas with purple cabbage, fish, onion, tomato, avocado, cilantro, lime juice and grated cheese.
Top it with the taco sauce
Serve with lime wedge
Enjoy
For shrimp taco
Follow the same process and substitute the fish for shrimp
For beef taco:
Follow the same process and substitute the fish for ground beef
For chicken taco:
Follow the same process and substitute the fish for diced boneless chicken or chicken stripes
For veg taco:
Remove the fish and add extra guacamole