Ingredients for - Baked Puffy Fish Tacos
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