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
Season the fish fillets with Peruvian Sun seasoning.
Heat olive oil in a pan over medium heat and cook the fish for 3-4 minutes per side.
Break the cooked fish into chunks.
Warm the tortillas in a dry pan, then assemble the tacos by placing fish, cabbage, avocado slices, and cilantro in each tortilla.
Serve with lime wedges on the side.
Pair with a fresh mango salsa or creamy yogurt sauce for an extra flavor.