30 minutes
A delicious taco recipe featuring spiced cod, chipotle sour cream, and fresh toppings wrapped in toasted corn tortillas.
tablespoons
tablespoons
tablespoons
tablespoons
teaspoons
Firm White Fish Fillets, skinless
0 lb
to taste
to taste
cups
Chipotle Chilies In Adobo Sauce, finely chopped
each
White Corn Tortillas
each
tablespoons
Scallions, trimmed, cut into 4-inch lengths
each
Radishes, trimmed, thinly sliced
each
Cheddar Cheese, grated
0 oz
Limes, cut into wedges
each
1. Spice the Fish
Preheat oven to 350°F. Mix chile powder, garlic powder, paprika, cumin, and red-pepper flakes in a dish. Season fish with salt and pepper, coat in spice mix. Set aside.
2. Create Chipotle Cream
Blend sour cream with chipotle chilies. Set aside.
3. Toast Tortillas
In a skillet over high heat, toast tortillas for about 30 seconds each side. Wrap in foil; warm in oven.
4. Char Scallions
Lower heat to medium-high. Add 1 tbsp oil and scallions to pan. Cook until nearly charred; remove and keep warm.
5. Cook Fish
Add remaining oil. Once hot, add fish, cook 4 minutes per side until crisp. Break into pieces.
6. Assemble Tacos
Serve fish in tortillas, topped with scallions, radishes, cheese, and a dollop of chipotle sour cream. Accompany with lime wedges.
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