Ingredients
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1 lb white fish fillets (such as cod or halibut)
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3 tbsp McEvoy Ranch Organic Chili Lime Olive Oil, divided
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1 tsp chili powder
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1/2 tsp cumin
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Salt and pepper, to taste
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8 small corn tortillas
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1 cup shredded cabbage
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1/4 cup chopped fresh cilantro
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1 avocado, sliced
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1 lime, cut into wedges
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1 radish, sliced for garnish
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1/4 cup sour cream or Greek yogurt
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1 tbsp McEvoy Ranch Organic Chili Lime Olive Oil
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1 tsp lime juice
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Salt, to taste
Instructions
Preheat the Oven or Grill - Preheat your oven to 375°F or set your grill to medium heat.
Season the Fish - In a small bowl, mix chili powder, cumin, salt, and pepper. Rub the spice mixture over the fish fillets. Drizzle with 2 tbsp of McEvoy Ranch Organic Chili Lime Olive Oil, ensuring the fish is evenly coated.
Cook the Fish - Place the fish on a lined baking sheet or grill. Bake for 12–15 minutes, or grill for 4–5 minutes per side, until the fish flakes easily with a fork.
Prepare the Sauce - In a small bowl, whisk together sour cream, 1 tbsp Organic Chili Lime Olive Oil, lime juice, and a pinch of salt. Set aside
Warm the Tortillas - Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until warm.
Assemble the Tacos - Break the fish into bite-sized pieces and divide evenly among the tortillas. Top with shredded cabbage, avocado slices, radish, and cilantro. Drizzle with the prepared sauce
Serve - Finish with a squeeze of lime and enjoy!
