Description
Flavor created in each layer. Spice kicks in each layer too.
Ingredients
- FOR THE FISH:
- 4 Tablespoons Olive Oil, Divided
- 1 Tablespoon Adobo Seasoning
- 2 teaspoons Mexican Chili Powder
- 2 Tablespoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Oregano
- 1 teaspoon Dried Cilantro
- 3 whole Fresh Tilapia Fillets
- FOR THE TACOS:
- ¼ cups Mayonnaise
- 1 Tablespoon Sriracha
- 2 whole Avocados
- 1 teaspoon Tabasco
- ½ whole Red Onion, Diced
- ¼ cups Red Wine Vinegar
- ½ teaspoons Sugar
- ¼ Tablespoons Salt
- 6 whole Tortillas
- ¼ heads Red Cabbage, Diced
- 1 whole Large Tomato, Diced
Preparation
In a small bowl combine all the fish ingredients except the tilapia (using 3 tablespoons of the oil) and form into a paste. Rub the paste onto the tilapia and set in the fridge for an hour.
Meanwhile, prepare the taco ingredients. Combine the mayonnaise and Sriracha in a bowl and refrigerate until serving.
Also, scoop the avocado flesh out of the skin and mash it in a bowl with the Tobasco. Leave it a little chunky. Set aside.
Take the diced red onion and soak in the combined red wine vinegar, sugar and salt mixture for an hour.
Heat a skillet on medium high heat and add the remaining tablespoon of oil. Add the tilapia fillets and cook for 2-3 minutes per side.
Assemble the fish tacos by starting with a tortilla; now layer with the creamy avocado, tilapia, diced red cabbage, pickled red onions, diced tomato and finish with the Sriracha mayo. Serve and enjoy!
