Fish Tacos Recipe Fun Facts

1. Originally came from Baja California
2. Its an Ensenadenses version of Japanese
   battering and frying angel shark
3. Sometimes made with shrimp, cod, yellowtail,
   haddock, flounder, dogfish, mako shark and
   other white fishk

1. Line a large baking sheet with parchment
   or silicone liner. In a small dish, stir together
   seasonings: 1/2 tsp cumin, 1/2 tsp cayenne
   pepper, 1 tsp salt and 1/4 tsp black pepper
   and evenly sprinkle the seasoning mix over
   both sides of tilapia.
2. Lightly drizzle fish with olive oil and top each
   piece with a dot of butter. Baked at 375˚F
   for 20-25 min. If you want it to get a little
   browned around the edges, you can broil for
   3-5 minutes at the end if desired.
3. Combine all the Taco sauce ingredients: 1/2
   cup sour cream, 1/3 cup Mayo, 2 Tbsp lime
   juice (from 1 medium lime), 1 tsp garlic
   powder, 1 tsp Sriracha sauce, or to taste
   in a medium bowl or a large measuring cup
   and whisk together until well blended. It’s
   really fun and feels like dining out to serve
   the sauce in a squeeze bottle like this one
4. To serve the tacos, toast quickly toast the
   corn tortillas on a large dry skillet or
   griddle over medium/high heat.
5. To assemble: start with the fish then add
   remaining ingredients finishing off with a
   generous sprinkle of cotija cheese and finally
   that awesome taco sauce! Serve with a fresh
   lime wedge to squeeze extra lime juice over
   tacos.

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