For the Fish

2 lbs cod or tilapia

Olive oil (for drizzling)

1 packet La Tiara Taco Seasoning

Juice of 1 lime

Fresh cilantro, chopped

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For the Pineapple Slaw

3 cups green cabbage, shredded

1 cup pineapple, cubed

1/2 cup red onion, thinly sliced

1/2 cup fresh cilantro, chopped

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Slaw Dressing

Juice of 1 large lime

3 tbsp olive oil

2 tbsp honey

1 tsp ground cumin

Salt and pepper, to taste

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For the Cilantro Cream

1 cup sour cream

Zest and juice of 1 lime

1 tsp La Tiara Taco Seasoning

1/2 cup fresh cilantro

1 tbsp Sriracha (adjust to taste)

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For Serving

Corn or flour tortillas

Lime wedges (optional garnish)

Prepare the Fish

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Place fish on the pan, drizzle with olive oil, and rub evenly.
3. Sprinkle with La Tiara Taco Seasoning. Bake for 15–20 minutes, until fish flakes easily.
4. Remove, squeeze lime juice over the fish, and sprinkle with cilantro.

Make the Slaw

1. Combine cabbage, pineapple, red onion, and cilantro in a large bowl.
2. Whisk lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl.
3. Toss the slaw with the dressing. Let sit for 10 minutes to soften.

Prepare the Cilantro Cream

1. Blend sour cream, lime zest and juice, La Tiara Taco Seasoning, cilantro, and Sriracha until smooth.

Warm the Tortillas

1. Heat tortillas in a dry skillet over medium heat for 30 seconds per side.

Assemble the Tacos

1. Add baked fish, pineapple slaw, and cilantro cream to each tortilla.
2. Garnish with cilantro or lime wedges, if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 (makes about 12 tacos)

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