I just crave fish tacos. I am on the hunt for the best fish taco recipe. There are “musts” that my tacos need: a good kick of flavor on the fish, a cabbage slaw, and a genius sauce. The prep was not too bad because I could break it up and still have a productive afternoon with my boys. This recipe has moved up to a favorite go-to. I’ll still be looking for the next fish taco contestant. Until then!- Amanda

                                              Fabulous Fish Tacos

4 filets of tilapia (about a pound)
8 small wheat flour tortillas
1 red onion, sliced thin
1 ripe avocado, sliced thin
olive oil

The slaw: 
2 c green cabbage, finely shredded
1 t honey
the juice of 1/2 a lime
1 T fresh cilantro, finely chopped
salt and pepper

The seasoning for fish:
2 t salt
2 t fresh black pepper
1/4 t cayenne pepper
1/4 t smoked paprika
1/2 t dried oregano
1/2 t garlic powder
1/2 t cumin powder
1/2 t garlic powder
1/2 t cumin powder

The sauce:
1/2 c olive oil mayo
1/2 c sour cream
2 small garlic cloves, minced
1/4 t cumin powder
1/4 t cayenne pepper
the juice of one lime

First off you want to mix up your garnish sauce. Combine all the sauce ingredients in a small bowl. Mix well, season with salt and fresh pepper. Now just stick it in the refrigerator until time to serve the tacos. You can make this earlier in the day to help with prep time.
In a small bowl for the slaw, whisk together: honey, salt, cilantro, and lime juice. Toss with the cabbage. Pop that slaw in the refrigerator until you are ready to dress the tacos.
Combine ingredients for fish seasoning. Lay fish on a plate and drizzle both sides with olive oil. Apply seasonings to both sides of fish.
Heat a large skillet with 2 tablespoons of olive oil over medium heat. Cook fish until white and flaky, about 3 minutes per side. Gently pull fish apart into bite size pieces.
Warm tortillas. Dress up your fish tacos by filling tortillas with fish. Then layer with slaw, red onions, and sauce. Makes 8.
Serve with chips and salsa