Fish Tacos
Servings: 6 tacos
Ingredients
- 6 six inch corn tortillas
- 14 ounces cod, or other firm white fish
- ½ tsp smoked paprika
- ½ tsp cumin powder
- ½ tsp salt
- 1 tbsp olive oil
- few slices of lemon
Jalapeño-Cilantro Slaw
- 3 cups shredded green cabbage
- ¼ cup chopped jalapeño
- ¼ cup chopped cilantro
- 1 tsp cumin powder
- ½ tsp kosher salt
- 2 tbsp apple cider vinegar
- 1½ tbsp olive oil
- 2 tsp agave syrup
Chipotle Crema
- ½ cup sour cream
- ½ tsp kosher salt
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp apple cider vinegar
- 1 tbsp buttermilk
Additional Toppings
- avocado slices
- lime wedges
- hot sauce
Instructions
- Preheat oven to 350° F.
- Place fish fillets on a rimmed baking sheet that has been lined with parchment paper. Mix ½ teaspoon of smoked paprika, cumin powder and salt together and sprinkle over the top and bottom of each fillet. Layer a few slices of lemon on top of each fillet and drizzle with olive oil. Set aside.
- Make jalapeño-cilantro slaw. Set aside.
- Make chipotle crema. Set aside.
- Bake fish until the internal temperature reaches 145°F. Depending on the thickness of your fish, cook times will vary. Wrap corn tortillas in foil and toss them into the same oven to warm while the fish bakes.
- To assemble the tacos, place a few slices of fish onto each tortilla and pile high with slaw and fresh avocado. Top with crema, a squeeze of lime juice and hot sauce. Enjoy!
- This recipe makes 6 tacos, so double the recipe if feeding a crowd.