adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Puffy Fish Tacos
Baked Puffy Fish Tacos
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Crispy white fish tacos with zesty slaw and homemade sauce by Chef John.
Ingredients:
  • 2 teaspoons olive oil
  • 0.25 cup sour cream
  • 0.25 cup mayonnaise
  • 0.25 teaspoon ground chipotle pepper
  • 1 pinch salt
  • 1 dash hot sauce, or to taste
  • 1 tablespoon fresh lime juice, or to taste
  • 0.75 pound rockfish
  • 0.5 teaspoon kosher salt
  • 0.125 teaspoon cumin
  • 0.125 teaspoon ground chipotle pepper
  • 0.25 teaspoon chili powder
  • 2 cups very thinly sliced green cabbage
  • 0.25 teaspoon kosher salt
  • 2 teaspoons fresh lime juice
  • 1 pinch dried Mexican oregano
  • 4 (6 inch) flour tortillas
  • 2 teaspoons olive oil, divided
  • 2 tablespoons thinly sliced radishes
  • 1 tablespoon thinly sliced jalapeno pepper
  • 2 tablespoons torn cilantro leaves
  • 1 medium lime, cut into wedges
Instructions:
  • Prepare all your fresh, high-quality ingredients.
  • Combine sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice in a bowl and whisk until smooth. Adjust seasoning to taste, then chill in the refrigerator until ready to use.
  • Cut the fish into eight 1 ½-inch pieces for perfect bite-sized portions.
  • Place the fish in a bowl and drizzle with olive oil. Sprinkle with salt, cumin, chipotle pepper, and chili powder. Gently toss with tongs until well coated. Allow the fish to marinate in the fridge for 15 minutes.
  • First, preheat your oven to a toasty 500 degrees F (260 degrees C). Then, line a baking sheet with parchment paper. Next, combine cabbage, salt, lime juice, and dried oregano in a bowl and mix everything together by hand until well coated.
  • Lay 2 tortillas on the baking sheet and gently brush both sides with a drizzle of olive oil. Divide 3 ounces of sliced fish evenly on top of each tortilla, placing the fish on one half to easily fold into tacos later.
  • Place in the middle of the preheated oven until the fish easily flakes with a fork and tortillas are golden brown and puffed up, about 7 to 8 minutes.
  • Fold each tortilla in the center to create a crease. Top with cabbage, jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges for squeezing. Repeat for the other 2 tacos.
  • Savor and dig in!

Similar Recipes