- 1 lb white fish (such as tilapia, cod, or mahi-mahi)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsps olive oil
- juice of 1 lime
- Corn tortillas
- Shredded cabbage
- Diced tomatoes
- Sliced avocado
- Fresh cilantro
- Lime wedges
Preheat the oven to 375°F.
Season the fish with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the fish and cook for 2-3 minutes per side until golden brown and cooked through.
Squeeze lime juice over the fish and transfer to a baking dish. Bake in the preheated oven for 5-7 minutes until the fish is fully cooked.
Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds on each side.
Assemble the tacos by adding shredded cabbage, diced tomatoes, sliced avocado, and fresh cilantro to each tortilla. Top with the cooked fish.
Serve with lime wedges and enjoy!