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1 ½ pounds cod fillets (or tilapia,haddock, or halibut)

1 tablespoon olive oil

1 tablespoon chilli powder

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

8 corn tortillas (or flour tortillas, 6-inch)

1 avocado (sliced)

1 lime (wedged)

3 tablespoons sour cream

2 tablespoons mayonnaise

½ lime (juiced)

½ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon sriracha (or to taste)

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1. Preheat the oven to 400°F.

2. Combine all fish taco sauce ingredients in a small bowl (if making) and refrigerate until serving.

3. In a small bowl, mix the seasoning rub ingredients.

4. Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.

5. Bake on a rimmed baking sheet for 10-15 minutes* or until flaky and heated to 145℉.

6. Heat tortillas according to package directions.

7. Use a fork to break the fish into large chunks and divide it among the tortillas. Top with desired toppings and serve.

Notes

Spice Rub: Substitute the rub above with our own favorite rub, cajun, or blackened seasoning.

Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.

Keep an eye on your fish. Thinner pieces of fish will cook faster.

Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.

Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.