Fish Tacos
Ingredients
The Fish
-
1
lb
rockfish or your favorite white-fleshed, mild, saltwater fish
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
½
teaspoon
salt
-
⅛
teaspoon
black pepper
-
8
pieces
corn tortillas
Lime Crema
-
½
cup
sour cream
-
¼
cup
heavy cream
-
2
tablespoons
fresh lime juice
-
½
teaspoon
sea salt
Salsa Fresca
-
½
cup
red onions, finely chopped
-
1½
cups
tomatoes, chopped
-
½
lime
juiced
-
1
tablespoon
cilantro, chopped
-
¼
teaspoon
salt or to taste
Other Toppings
-
2
cups
cabbage, finely shredded
-
4
oz
Cotija cheese, crumbled
-
2
pieces
avocado, peeled, cored and sliced
Instructions
- Preheat the oven to 375°F.
- Combine chili powder, cumin, sea salt, and black pepper in a small bowl.
- Place the fish on a baking sheet and add a little water to prevent drying out.
- Sprinkle the seasoning blend liberally over the fish.
- Bake the fish for 15-20 minutes until fully cooked, then flake apart.
- For the lime crema, mix sour cream, heavy cream, sea salt, and lime juice in a bowl and refrigerate.
- For the salsa fresca, mix red onion, lime juice, tomatoes, cilantro, and salt in a bowl and let sit for 10-15 minutes.
- Toast the tortillas on a griddle or frying pan.
- Assemble the tacos by adding fish and desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
154
Total fat
5g
Total carbohydrates
14g
Total protein
14g
Sodium
511mg
Cholesterol
41mg
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