Name: Baked Puffy Fish Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sour cream - ¼ cup; Mayonnaise - ¼ cup; Ground chipotle pepper - ¼ teaspoon; Salt - 1 pinch; Hot sauce, or to taste - 1 dash; Fresh lime juice, or to taste - 1 tablespoon; Rockfish - ¾ pound; Olive oil - 2 teaspoons; Kosher salt - ½ teaspoon; Cumin - ⅛ teaspoon; Ground chipotle pepper - ⅛ teaspoon; Chili powder - ¼ teaspoon; Very thinly sliced green cabbage - 2 cups; Kosher salt - ¼ teaspoon; Fresh lime juice - 2 teaspoons; Dried Mexican oregano - 1 pinch; Flour tortillas - 4 (6 inch); Olive oil, divided - 2 teaspoons; Thinly sliced radishes - 2 tablespoons; Thinly sliced jalapeno pepper (Optional) - 1 tablespoon; Torn cilantro leaves - 2 tablespoons; Lime, cut into wedges - 1 medium

Ingredients for - Baked Puffy Fish Tacos

1. Sour cream ¼ cup

2. Mayonnaise ¼ cup

3. Ground chipotle pepper ¼ teaspoon

4. Salt 1 pinch

5. Hot sauce, or to taste 1 dash

6. Fresh lime juice, or to taste 1 tablespoon

7. Rockfish ¾ pound

8. Olive oil 2 teaspoons

9. Kosher salt ½ teaspoon

10. Cumin ⅛ teaspoon

11. Ground chipotle pepper ⅛ teaspoon

12. Chili powder ¼ teaspoon

13. Very thinly sliced green cabbage 2 cups

14. Kosher salt ¼ teaspoon

15. Fresh lime juice 2 teaspoons

16. Dried Mexican oregano 1 pinch

17. Flour tortillas 4 (6 inch)

18. Olive oil, divided 2 teaspoons

19. Thinly sliced radishes 2 tablespoons

20. Thinly sliced jalapeno pepper (Optional) 1 tablespoon

21. Torn cilantro leaves 2 tablespoons

22. Lime, cut into wedges 1 medium

How to cook deliciously - Baked Puffy Fish Tacos

1 . Stage

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.

2 . Stage

Cut fish into eight 1 ½-inch pieces.

3 . Stage

Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.

4 . Stage

Let fish marinate in the refrigerator for 15 minutes.

5 . Stage

Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.

6 . Stage

Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.

7 . Stage

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.

8 . Stage

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.

9 . Stage

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. Baked Puffy Fish Tacos. Chef John