Recipe Details
Ingredients
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¼cupsour cream
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¼cupmayonnaise
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¼teaspoonground chipotle pepper
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1pinchsalt
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1dashhot sauce, or to taste
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1tablespoonfresh lime juice, or to taste
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¾poundrockfish
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2teaspoonsolive oil
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½teaspoonkosher salt
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⅛teaspooncumin
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⅛teaspoonground chipotle pepper
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¼teaspoonchili powder
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2cupsvery thinly sliced green cabbage
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¼teaspoonkosher salt
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2teaspoonsfresh lime juice
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1pinchdried Mexican oregano
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4(6 inch)flour tortillas
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2teaspoonsolive oil, divided
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2tablespoonsthinly sliced radishes
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1tablespoonthinly sliced jalapeno pepper (Optional)
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2tablespoonstorn cilantro leaves
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1mediumlime, cut into wedges
Cooking Directions
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Gather all ingredients.
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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.
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Cut fish into eight 1 ½-inch pieces.
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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.
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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.
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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.
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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.
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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.
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Serve and enjoy!
Chef’s Note:
You can use bass, tilapia, or other mild white fish instead of rock cod.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories371 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 5g |
26% |
Cholesterol 41mg |
14% |
Sodium 758mg |
33% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 3g |
10% |
Protein 20g |
40% |
Potassium 533mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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