@seeingeagle1: Flaky, spiced, and the ultimate high-performing low-carb/healthy handheld bite! 🌮🐟🥑 Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 🔥🔥🔥Ingredients: The Handheld Base & Sheet Pan Seafood 8 low-carb tortillas 1 1/2 lbs tilapia or mahi-mahi fillets 2 tbsp olive oil 1 tbsp chili powder 2 tsp cumin 2 tsp onion powder 1 tsp paprika 1 tsp salt 1 tsp black pepper The Crunchy Slaw 2 cups shredded purple cabbage 1/2 cup fresh cilantro, chopped 1 tbsp olive oil Juice of 1 lime The Thick Pale Green Avocado Sauce Drip 2 small avocados, pitted and peeled 3/4 cup cottage cheese 3 tbsp avocado oil Juice of 1 lime 1/2 cup fresh parsley 1 tsp cumin 🔥🔥🔥Instructions: Prep the Seafood: Preheat your oven to 425°F (220°C). Place the fish fillets in a single layer on a parchment lined baking sheet for an easy, low-friction sheet pan cleanup. Drizzle with olive oil and rub evenly with the chili powder, cumin, onion powder, paprika, salt, and black pepper. Bake to Perfection: Bake for 12 to 14 minutes until the fish is opaque and flakes easily. Remove from the oven and shred the fish directly on the pan using two forks. Blend the Drip: In a blender or food processor, combine the avocados, cottage cheese, avocado oil, lime juice, parsley, and cumin. Blend on high until it becomes an incredibly rich, thick, pale green avocado sauce. Make the Crunchy Slaw: Toss the shredded purple cabbage with the chopped cilantro, olive oil, and fresh lime juice to create that bright, vibrant crunch. Assemble and Drip: Warm your low-carb tortillas. Lay down a generous bed of the vibrant crunchy purple cabbage slaw. Top heavily with the warm, spiced shredded fish. Flood every single handheld taco with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately. #fish #fyp #tacos #seafood #Recipe

Seeingeagle❌️

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Tuesday 28 April 2026 09:09:59 GMT