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Baked Fish Tacos with Cabbage Slaw

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Mexican
Baked Fish Tacos with Cabbage Slaw
Ingredients
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground chipotle pepper
  • 1 pinch salt
  • 1 dash hot sauce, or to taste
  • 1 tablespoon fresh lime juice, or to taste
  • 3/4 pound rockfish
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon ground chipotle pepper
  • 1/4 teaspoon chili powder
  • 2 cups very thinly sliced green cabbage
  • 1/4 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
1
Gather all the necessary components required for preparation.
2
Combine sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice in a bowl to create the sauce. Blend until it reaches a smooth consistency. Take a moment to sample and make any necessary adjustments before refrigerating the mixture until it's needed.
3
Cut the fish into eight 1.5-inch pieces, ensuring they are uniform in size.
4
Transfer the fish to a bowl and add olive oil, salt, cumin, chipotle pepper, and chili powder. Mix the ingredients together using tongs to coat the fish evenly, taking care not to apply too much pressure.
5
Place the marinated fish in the refrigerator for 15 minutes to allow the flavors to meld together.
6
Preheat your oven to a high temperature of 500 degrees F (260 degrees C). Line a baking sheet with parchment paper to prevent sticking.
7
Combine cabbage, salt, lime juice, and dried oregano in a bowl. Use your hands to mix the ingredients together until they are evenly coated.
8
Place two tortillas on the prepared baking sheet and lightly brush them with olive oil on both sides. This will help create a crispy texture.
9
Add three ounces of sliced fish to each tortilla, placing it on only one side so that you can fold the tacos later.
10
Bake the fish in the center of your preheated oven for 7 to 8 minutes, or until it flakes easily with a fork and the tortillas are browned and puffy.
11
Fold each taco in half to create a crease, then top it with cabbage, jalapenos, radishes, and the prepared sauce. Sprinkle some cilantro on top and serve with lime wedges for guests to squeeze over.
12
Repeat the process for the remaining two tacos.