Baked Fish Tacos with Cucumber Orange Salsa | Natalie Cooks

Ingredients

• 1 lb flaky white fish ((halibut, cod, rockfish))
• 3 tbsp olive oil, divided
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp red pepper flakes (optional)
• 1 ½ tsp kosher salt, divided
• 1 tbsp tapioca starch (optional)*
• ½ purple cabbage, thinly sliced ((about 5 cups))
• 8 small corn or flour tortillas
• Plain whole milk yogurt, for topping (optional)
• Cilantro, for garnish
• Lime wedges
• 1 large cucumber, peeled, seeds removed, chopped ((about 1 cup))
• 2 cara cara or navel oranges, peeled, cut into small pieces ((about 1 cup)(see video))
• ¼ cup chopped red onion (optional)
• 1 tbsp lime juice
• ½ tsp kosher salt
• *Tapioca starch helps to make a crispy/thicker coating, but you can leave it out or sub with cornstarch.