Ingredients
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1 teaspoon ground cumin
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1 teaspoon chipotle chile powder
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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¾ teaspoon salt, divided
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1 ¼ pounds tilapia fillets (about 3 fillets), patted dry
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2 tablespoons neutral oil, such as canola or avocado
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3 cups shredded coleslaw mix
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⅓ cup thinly sliced radishes (about 2 medium)
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2 ½ tablespoons lime juice, divided
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¼ cup whole-milk plain yogurt
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¼ cup mayonnaise
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3 tablespoons chopped fresh cilantro
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1 Fresno chile, chopped
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8 (6 inch) corn tortillas, warmed
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1 small ripe avocado, pitted and sliced
Directions
- Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir cumin, chipotle powder, paprika, garlic powder and 1/4 teaspoon salt together in a small bowl. Rub the spice mixture evenly over both sides of fish.
- Add oil to the hot skillet; swirl to coat. Place the fish in the pan in an even layer; cook, flipping once, until it flakes easily with a fork and is completely opaque, about 5 minutes. Transfer to a plate.
- Meanwhile, combine coleslaw mix and radishes in a medium bowl. Drizzle with 2 tablespoons lime juice and sprinkle with 1/4 teaspoon salt; toss to coat.
- Whisk yogurt, mayonnaise, cilantro, chile and the remaining 1 1/2 teaspoons lime juice and 1/4 teaspoon salt in a medium bowl.
- Flake the fish into bite-size chunks; divide among 8 tortillas. Top with the coleslaw mixture and avocado; drizzle evenly with the sauce. Serve immediately.
