Taco Tuesday Recipe: Fish Tacos

Let's just say, we're big supporters of tacos over here at Awkward Essentials. Ready to upgrade your White People Taco Night? Check out our team's recipe for fish tacos.

Bonus: If it gets a little messy, Not Just Fucking Wipes come in handy! They are not JUST for fucking, after all.

For the tacos: 

• 24 small corn tortillas
• 2 lb white fish (Tilapia or Mahi Mahi work great!)
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 2 medium avocados, sliced

Taco Slaw

• 2 cups coleslaw mix (from a bag)
• 2 cups shredded red cabbage
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, zested and juiced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cumin

Tangy Taco Sauce

• 1/2 cup sour cream
• 1/3 cup mayo
• 2 Tbsp lime juice
• 1 tsp garlic powder
• 1 tsp Sriracha sauce, or to taste
• 1/4 tsp salt

How to Taco:

1. Add all slaw ingredients to a large bowl and mix well. Cover and refrigerate to let the flavors mingle while you prepare the fish.
   
2. Cover a large baking sheet with parchment paper or silicone liner. In a small bowl, combine the seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp paprika, 1 tsp salt and 1/4 tsp black pepper. 
3. Pat fish dry and evenly sprinkle seasoning mix over both sides of the fish.
4. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. For crispier edges, broil for 3-5 minutes at the end.
5. Combine all taco sauce ingredients in a medium bowl and whisk until well blended. Adjust seasoning to taste.
6. When ready to assemble, warm both sides of the tortillas quickly on a large dry skillet over medium heat 
7. To assemble, start with pieces of fish, top with slaw and sliced avocado. Drizzle taco sauce on top and serve with a lime wedge to squeeze over.
8. Enjoy!