Sheet-Pan Fish Tacos

• 2 tablespoons - extra-virgin olive oil
• 1 tsp - lime juice
• ¼ tsp - fine sea salt
• 1 lb - tilapia fillets
• 1 tbsp - chili powder
• 1 tsp - garlic powder
• ¼ tsp - fine sea salt
• ¼ tsp - ground cumin
• ¼ tsp - coriander
• 1 cup - red cabbage
• ¼ cup - parsley
• ¼ cup - cilantro
• ¼ cup - green onions
• 2 tablespoons - extra-virgin olive oil
• 1 tbsp - lime juice
• 1 tsp - honey
• ¼ tsp - fine sea salt
• ¼ tsp - black pepper
• 8  - corn tortillas
• ⅛  - lime wedges
• ⅛  - hot sauce

Instructions

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper and set aside.
3. Whisk together the olive oil, lime juice, and salt. Place the fish in a large shallow bowl. Pour the oil mixture over the fish and massage it into the flesh. Set aside for 10 minutes.
4. Whisk together the chili powder, garlic powder, salt, cumin, and coriander in a small bowl and set aside.
5. Dip a fillet in the spice blend and coat well. Transfer the fillet to the prepared baking sheet, and repeat until all fillets are coated.
6. Bake the fish on middle rack of oven until it is opaque in the center and just starts to flake with a fork, about 10 minutes. While the fish bakes, prepare the slaw.
7. Combine the cabbage, parsley, cilantro, green onions, olive oil, lime juice, honey, salt, and pepper in a large mixing bowl. Toss until well combined, and set aside until ready to serve.
8. Check to see that fish is done. Remove from oven or add time as needed.
9. Spoon portions of the fish into each corn tortilla (it's okay if the fish breaks up). Top with slaw, and if desired, add a squeeze of lime and hot sauce to taste. Serve immediately.