For the Fish:

• 6 to 7 tilapia filets (fresh or thawed if frozen)

• 2 tablespoons olive oil

For the Seasoning Mix:

• ½ teaspoon seasoning salt

• ½ teaspoon cayenne pepper

• ½ teaspoon paprika

• ½ teaspoon garlic salt

• Pinch of ground chili powder

• 1 teaspoon regular salt

• ¼ teaspoon black pepper

Ingredient Flexibility:
If you don’t have garlic salt, substitute with ¼ teaspoon garlic powder and a small pinch of salt. You can also adjust the heat level by reducing or omitting the cayenne pepper and chili powder.

For the Toppings:

• 1 small purple cabbage, finely sliced

• 1 small onion, chopped (white or red)

• 3 tomatoes, chopped

• 2 tablespoons chopped cilantro

• 1 avocado, peeled, pitted, and diced

• 2 limes, cut into wedges

• 1 container queso fresco (crumbled)

• 4 oz. Monterey Jack cheese, shredded

Optional Additions or Swaps:
If you don’t have queso fresco, use feta cheese or skip the cheese entirely. No Monterey Jack? Try cheddar or a mild Mexican blend. If you’re not a fan of cabbage, shredded lettuce will work too.

For the Sauce (Optional but Recommended):

The original recipe mentions a fish taco sauce, so here’s a basic version you can quickly whip up:

Simple Fish Taco Sauce:

• ½ cup plain Greek yogurt or sour cream

• 2 tablespoons mayonnaise

• 1 tablespoon lime juice

• 1 teaspoon hot sauce (or to taste)

• ½ teaspoon garlic powder

• Salt to taste

Whisk everything together in a bowl until smooth and creamy. Refrigerate until ready to serve.

Tortillas:

• 10 to 12 small corn or flour tortillas, depending on your preference