Fish Tacos

• 8-10 small yellow corn hard taco shells

• 1 pound thawed tilapia

• 1/2 tablespoon chili powder

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 package coleslaw mix

• 2 avocados, sliced

• 3 roma tomatoes, diced

• 1/2 diced red onion

• 1/2 bunch cilantro, minced

• 2 oz cotija cheese, crumbled

• 1 lime cut into wedges for serving

• 1/2 cup light sour cream

• 1/3 cup light mayonnaise

• 2 tablespoons lime juice

• 1 tsp garlic powder

• 1/2 teaspoon Sriracha or more to taste

In a small dish, combine seasonings- chili powder through black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

Bake fish at 375 for 20 min.Squeeze lime juice over fish and broil for 3 minutes at the end for extra browning.

Combine all taco sauce ingredients (sour cream through sriracha) in a medium bowl and whisk until well blended.

To serve the tacos, bake shells at 375 for five minutes.

To assemble the tacos start with slaw then add onion, tomatoes, fish, avocado, cilantro and finish with a sprinkle of cotija cheese and drizzle taco sauce over or serve on the side for dipping.

Serve with a fresh lime wedge.