Name: Fish Tacos
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 2 teaspoons kosher salt; 1 1/2 pounds fresh flounder, cod or tilapia fillets; 8 (6-inch) corn or flour tortillas; 1 avocado, pitted, peeled, and sliced; 1/4 cup minced cilantro, for garnish; 1 cup shredded purple cabbage; 1 lime, cut into wedges

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.

Recipe adapted from "The Family That Cooks Together: 85 Zakarian Family Recipes From Our Table to Yours" by Madeline and Anna Zakarian © Little, Brown and Company 2020. Provided courtesy of Madeline and Anna Zakarian. All rights reserved.