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A fresh, summer-ready taco recipe that’s quick to prep, packed with flavor, and totally weeknight-friendly. The oven-baked tilapia comes out perfectly seasoned, and it’s all topped with a zesty lemon cilantro slaw and creamy jalapeño avocado crema. Wrapped in soft flour tortillas, these tacos are a crowd-pleaser every time. Follow me on Instagram @gabbysgoodeats for more!!
1 pound tilapia fillets (about 2–3 fillets)
1 tablespoon Gefen Olive Oil
1 clove garlic, finely minced or 1 cube Gefen Frozen Garlic
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Gefen Onion Powder
1/4 teaspoon black pepper
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin, such as Pereg
2 cups mixed shredded cabbage and carrots
juice of 1 lemon (about 2 tablespoons)
1 tablespoon chopped fresh cilantro
1 tablespoon Gefen Olive Oil
1/4 teaspoon salt
2 ripe avocados
2 tablespoons sour cream
juice of 1 lime (about 1 and 1/2 tablespoons)
1 small jalapeño, seeds removed
1/4 teaspoon salt
4 small flour tortillas, warmed
extra lime wedges and chopped cilantro, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place tilapia in a mixing bowl.
Add olive oil, minced garlic, and all the seasonings. Toss gently to coat.
Transfer fillets to a baking sheet lined with Gefen Parchment Paper.
Bake for 12–15 minutes, or until the fish is cooked through and tender.
In a mixing bowl, combine mixed cabbage, lemon juice, cilantro, olive oil, and salt.
Toss to coat evenly.
Let sit while the fish bakes — the longer it sits, the better the flavor and texture.
Add all ingredients to a food processor.
Blend until smooth and creamy.
Add a splash of water if needed to thin for drizzling. Adjust salt or lime to taste.
Fill each tortilla with a scoop of slaw.
Top with chunks of baked tilapia.
Drizzle with jalapeño avocado crema.
Garnish with lime and fresh cilantro, if desired.
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