Baked Puffy Fish Tacos
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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