Baked Puffy Fish Tacos

Name: Baked Puffy Fish Tacos
Total time: 40
Yield: 4
Ingredients: 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; 2 teaspoons olive oil; 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

Recipe by John Mitzewich from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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0.25 cup sour cream
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0.25 cup mayonnaise
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0.25 teaspoon ground chipotle pepper
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1 pinch salt
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1 dash hot sauce, or to taste
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1 tablespoon fresh lime juice, or to taste
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0.75 pound rockfish
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2 teaspoons olive oil
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0.5 teaspoon kosher salt
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0.125 teaspoon cumin
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0.125 teaspoon ground chipotle pepper

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0.25 teaspoon chili powder
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2 cups very thinly sliced green cabbage
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0.25 teaspoon kosher salt
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2 teaspoons fresh lime juice
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1 pinch dried Mexican oregano
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4 (6 inch) flour tortillas
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2 teaspoons olive oil, divided
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2 tablespoons thinly sliced radishes
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1 tablespoon thinly sliced jalapeno pepper
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2 tablespoons torn cilantro leaves
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1 medium lime, cut into wedges

Instructions

Gather all ingredients.
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.
Cut fish into eight 1 ½-inch pieces.
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.
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.
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.
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.
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.
Serve and enjoy!