1 tsp ground cumin
1/2 tsp smoked paprika
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 lbs red snapper or white fish fillets
8 6-inch corn tortillas
2 cups shredded cabbage
8 Tbs Leigh Oliver’s Creamy Jalapeño Dip
Garnish: chopped cilantro and radishes
Preheat oven to 425° F. To prepare tacos, combine cumin, smoked paprika, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet that has been sprayed with nonstick cooking spray. Bake 8 to 10 minutes or until fish flakes easily when tested with a fork and is opaque. Place fish in a bowl, and gently break into pieces with a fork. Cover tortillas with damp towel and heat in microwave on low until warmed through, about 30 seconds. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon Leigh Oliver’s Creamy Jalapeño Dip.
Serve immediately with optional garnishes.