INGREDIENTS:

For the Fish:

• 1 lb white fish fillets (cod, tilapia, or halibut)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• Juice of 1 lime

For the Slaw:

• 2 cups shredded red cabbage
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salt and pepper, to taste

For the Tacos:

• Small corn tortillas
• 1 ripe avocado, sliced
• Extra lime wedges, for serving
• Sugar Bob’s Jalapeño Maple Sriracha, to drizzle

INSTRUCTIONS:

1. In a bowl, mix olive oil, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Rub onto fish fillets and let sit for 10–15 minutes.
2. In a medium bowl, combine cabbage, carrots, cilantro, mayo, lime juice, and a pinch of salt and pepper. Mix well and chill while you cook the fish.
3. Heat a skillet over medium heat. Add the marinated fish and cook for about 3–4 minutes per side, or until golden and flaky. Remove and break into chunks.
4. Toast or microwave tortillas until soft and warm.
5. Layer each tortilla with slaw, fish, and avocado slices. Drizzle generously with Sugar Bob’s Jalapeño Maple Sriracha.
6. Garnish with extra cilantro and lime wedges, and serve immediately.

These tacos are perfect for weeknight dinners, backyard gatherings, or anytime you're craving something fresh with a fiery-sweet twist. They also pair beautifully with margaritas or a cold local beer.