1/2 small red cabbage shredded (or bagged pre-shredded cabbage)
1 avocado
1/4 Cilantro
Lime wedges for serving
Directions
Heat olive oil in skillet over medium heat
Pat fillets dry using paper towels
Combine the chili powder, smoked paprika, garlic powder and season Barracuda
Cook fillets until internal temp is at least 145 degrees (about 3-4 minutes per side depending on fillet size)
To make sauce whisk together yogurt or sourcream, lime juice, Chili Adobo and sriracha in bowl (You can add some water to thin sauce out if you like a runnier sauce)
Warm tortillas either in microwave with damp paper towels or crisp in hot skillet.
Assemble tacos by filling tortillas with fish, cabbage, avocado and cilantro.
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