These yummy fish tacos are a quick-and-easy choice for dinner. Ready in just 30 minutes, the lime-seasoned tilapia fillets are baked and then combined in warm tortillas with cumin-spiced cabbage, sweet mangoes and spicy radishes.
Nutrition per serving may change if servings are adjusted.
2 pounds fresh or frozen skinless tilapia, sole or red snapper fillets
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
2 limes, thinly sliced
2 teaspoons canola oil
½ medium onion, halved and thinly sliced
1 teaspoon cumin seeds
6 cups coarsely shredded purple and/or green cabbage
16 (6 inch) white corn tortillas, warmed (see Tip)
2 cups peeled and chopped fresh mangoes
1½ cups crumbled Cotija cheese (6 ounces)
¾ cup light sour cream
Radishes, cut into thin bite-size strips
Thaw fish, if frozen. Preheat oven to 425°F. Line an extra-large baking sheet with parchment paper.
Rinse fish; pat dry. Arrange fish in a single layer on the prepared baking sheet. Sprinkle with ¼ teaspoon of the salt, the garlic powder and pepper. Top with lime slices. Bake 5 to 8 minutes or until fish flakes easily.
Meanwhile, in a 10-inch nonstick skillet heat oil over medium. Add onion, cumin seeds and the remaining ¼ teaspoon salt. Cook and stir 30 seconds or until cumin is fragrant. Gradually add cabbage, tossing with tongs to combine with onion mixture. Cook 3 to 4 minutes or just until cabbage is softened.
Coarsely flake fish. Serve cabbage mixture in warm tortillas topped with fish, mangoes, cheese, sour cream and radishes. Serve with lime wedges and sriracha sauce.
Tip: For low-carb tacos, use large leaves of purple cabbage in place of the tortillas.