baked fish tacos

These easy fish tacos have become a staple in our weeknight dinner rotation. They’re delicious any time of year but taste especially good in the summer with fresh pineapple and cilantro!

INGREDIENTS:

• 1.5 lbs tilapia

• avocado

• fresh pineapple, or mango, or fruity salsa

• cilantro

• lime wedges

• flour tortillas

• salad bag or cole slaw mix

• spicy mayo to top (we use store-bought!)

• olive oil

• dots of butter

• spice mix

  • 1 tsp cumin

  • 1/2 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 tsp pepper

STEPS:

1. preheat oven to 375 and line baking sheet with parchment paper

2. rinse and pat dry the tilapia filets, then lay on the baking sheet

3. drizzle lightly with olive oil on both sides, then sprinkle the spice mix on both sides

4. lastly, dot each piece of fish with butter (this helps the crisp)

5. bake for 20-25 minutes, broil for 3-5 minutes at the end to brown edges if desired

6. when fish is finished, remove from oven and squeeze with lime

7. serve with salad bag or cole slaw (our favorite is the avocado ranch from Whole Foods) and desired toppings