Peruvian Sun Spicy Fish Tacos

Peruvian Sun Spicy Fish Tacos

• 4 white fish fillets (like cod or tilapia)

• 2 tablespoons Peruvian Sun (Chile Lime Seasoning)

• 1 tablespoon olive oil

• 8 small corn tortillas

• 1 cup shredded cabbage

• 1 avocado, sliced

• 1 lime, cut into wedges

• Fresh cilantro for garnish

1. Season the fish fillets with Peruvian Sun seasoning.

2. Heat olive oil in a pan over medium heat and cook the fish for 3-4 minutes per side.

3. Break the cooked fish into chunks.

4. Warm the tortillas in a dry pan, then assemble the tacos by placing fish, cabbage, avocado slices, and cilantro in each tortilla.

5. Serve with lime wedges on the side.

Serving Suggestions:

Pair with a fresh mango salsa or creamy yogurt sauce for an extra flavor.