From the kitchen of Mariely Dawson
2 tablespoons vegetable oil
juice of 1 lime
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
½ teaspoon red pepper powder
½ teaspoon garlic powder
¼ to ½ teaspoon onion powder
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pound white fish (cod, tilapia, snapper)
8 (6-inch) corn or flour tortillas
1 avocado, sliced, optional
cilantro slaw, pico de gallo or salsa, optional
Combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper, garlic powder, onion powder, salt and pepper in a small bowl. Dip fish into bowl, turning to coat evenly with spices. Put fish on a parchment-lined baking tray and marinate in refrigerator for 15 minutes.
Bake in a preheated 425-degree oven for 10 to 12 minutes until fish is flaky when tested with a fork. Transfer fish to a plate and break into small pieces with a fork.
Heat tortillas on a griddle, skillet or microwave, maintaining their softness. Divide fish evenly onto tortillas, top each taco with avocados, cilantro slaw and/or pico de gallo, as desired. Makes 4 servings.