Tacos de Pescado with Salsa de Cilantro

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Tacos de Pescado with Salsa de Cilantro
  1. Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.

  2. Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.

  3. When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).

  4. Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.

  5. Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.

  6. Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.

  7. Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.

  8. Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

Cook’s Note:

Use any white fish in place of tilapia, if preferred.

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