Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20–25 minutes

Ingredients:

For the Fish

• 2 lbs tilapia or rainbow trout fillets
• 2 tbsp butter, melted
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp lemon pepper seasoning
• 1 tsp seasoned salt
• ¼ tsp cayenne pepper (or more to taste)
• Juice of 1 fresh lemon

For the Taco Sauce

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tsp chili powder
• ½ tsp garlic powder
• 1 tbsp fresh lime juice
• ½ tsp lemon pepper seasoning
• Pinch of cayenne pepper

Toppings

• 3 cups shredded cabbage or coleslaw mix
• 1 cup pico de gallo
• ½ cup diced white onion
• ¼ cup chopped fresh cilantro
• Salsa, for serving
• Lime wedges, for serving

For Serving

• 12–16 white corn tortillas, warmed

Instructions:

Prepare the Fish

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, combine the melted butter, olive oil, and minced garlic.
3. Place the fish fillets on the prepared baking sheet. Brush generously with the butter mixture.
4. Sprinkle evenly with lemon pepper, seasoned salt, and cayenne pepper. Squeeze fresh lemon juice over the top.
5. Bake for 20–25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. Remove from the oven. If using rainbow trout with skin attached, carefully remove and discard the skin. Break the fish into bite-sized pieces.

Make the Taco Sauce

1. In a small bowl, whisk together the sour cream, mayonnaise, chili powder, garlic powder, lime juice, lemon pepper, and cayenne.
2. Taste and adjust seasonings as desired. Refrigerate until ready to serve.

Assemble the Tacos

1. Warm the corn tortillas in a skillet or directly over a gas flame for a few seconds per side.
2. Fill each tortilla with pieces of baked fish.
3. Top with shredded cabbage, pico de gallo, diced onion, cilantro, and a drizzle of taco sauce.
4. Serve with salsa and fresh lime wedges on the side.

Nana’s Tip

For extra flavor, toss the shredded cabbage with a squeeze of fresh lime juice and a pinch of salt before assembling the tacos. The bright, crisp slaw pairs perfectly with the tender fish and creamy sauce.