Nigeria Fish Stew
Liked by 10k Users 
SERVES4
PREP TIME30 Mins
COOK TIME25 Mins
Fish tacos are a type of taco that originated in Baja California, Mexico, and have become popular in many parts of the world, especially in coastal regions. They typically consist of pieces of fish, often battered and fried or grilled, served on a tortilla and topped with various ingredients such as shredded cabbage or lettuce, salsa, avocado or guacamole, sour cream, and lime juice.
INGREDIENTS
- 24 small white corn tortillas
- 1 1/2 lb tilapia
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive oil
- 1 Tbsp unsalted butter
- 1/2 small purple cabbage
- 2 medium avocado, sliced
- 2 roma tomatoes, diced (optional)
- 1/2 diced onion
- 1/2 bunch Cilantro, longer stems removed
- 1 lime cut into 8 wedges to serve
- 4 oz 1 cup Cotija cheese, grated
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice, from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce, or to taste
PREPARATIONS
- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasoning: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
- Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
- To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat
- To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
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