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Pat the Tilapia filets dry and generously season them with Tequila Lime Seasoning.
Place the seasoned filets on an oiled griddle surface over medium heat.
Cook for 3-4 minutes on each side or until the fish easily flakes apart.
Chop the cooked Tilapia into bite-size pieces using a spatula.
In a bowl, combine sour cream, mayonnaise, Sriracha sauce, garlic powder, and juice from a lime. Mix well.
Warm the soft tortillas on the griddle for 1 minute.
Place the chopped Tilapia on each tortilla.
Top with shredded cabbage, sliced red onion, halved cherry tomatoes, avocado slices, taco sauce, and crumbled Cotija cheese.
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