Tilapia Fish Tacos

In a small bowl combine all the fish ingredients except the tilapia (using 3 tablespoons of the oil) and form into a paste. Rub the paste onto the tilapia and set in the fridge for an hour.

Meanwhile, prepare the taco ingredients. Combine the mayonnaise and Sriracha in a bowl and refrigerate until serving.

Also, scoop the avocado flesh out of the skin and mash it in a bowl with the Tobasco. Leave it a little chunky. Set aside.

Take the diced red onion and soak in the combined red wine vinegar, sugar and salt mixture for an hour.

Heat a skillet on medium high heat and add the remaining tablespoon of oil. Add the tilapia fillets and cook for 2-3 minutes per side.

Assemble the fish tacos by starting with a tortilla; now layer with the creamy avocado, tilapia, diced red cabbage, pickled red onions, diced tomato and finish with the Sriracha mayo. Serve and enjoy!