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Baked Puffy Fish Tacos

Mexicanhard4 servings
Start cook modeView source
Baked Puffy Fish Tacos

Ingredients

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground chipotle pepper
  • pinch salt
  • dash hot sauce, or to taste
  • tablespoon fresh lime juice, or to taste
  • 3/4 pound rockfish
  • teaspoon solive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon ground chipotle pepper
  • 1/4 teaspoon chili powder
  • cup svery thinly slice d green cabbage
  • 1/4 teaspoon kosher salt
  • teaspoon sfresh lime juice
  • pinch dried Mexican oregano
  • (6 inch) flour tortillas
  • teaspoon solive oil, divided
  • tablespoon sthinly slice d radishes
  • tablespoon thinly slice d jalapeno pepper (Optional)
  • tablespoon storn cilantro leaves
  • medium lime, cut into wedges

Instructions

  1. Gather all ingredients. ALLRECIPES / NELLY CUANALO
  2. Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed. ALLRECIPES / NELLY CUANALO
  3. Cut fish into eight 1 ½ inch pieces. ALLRECIPES / NELLY CUANALO
  4. Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated. Let fish marinate in the refrigerator for 15 minutes. ALLRECIPES / NELLY CUANALO
  5. Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated. ALLRECIPES / NELLY CUANALO
  6. Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking. ALLRECIPES / NELLY CUANALO
  7. Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes. ALLRECIPES / NELLY CUANALO
  8. Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos. ALLRECIPES / NELLY CUANALO
  9. Serve and enjoy! ALLRECIPES / NELLY CUANALO
Baked Puffy Fish Tacos · Dinner Match Lab | Dinner Match Lab