Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound white fish (such as cod, snapper, tilapia)
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • zest from half a lime
  • 1/4 teaspoon salt
  • 2 cups cabbage, shredded
  • 1/4 cup cilantro, chopped
  • 1/2 green onion, sliced
  • 1 clove garlic, minced
  • 8 (6-inch) soft taco tortillas
  • 1 avocado, sliced (optional)

Instruction

  •   Preheat oven to 425°F. In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork.
  • In a small bowl, whisk together all the crema ingredients (sour cream, mayonnaise, lime juice, lime zest, and salt). Set aside.
  • In a large bowl, combine all the slaw ingredients (cabbage, cilantro, green onion, and garlic). Set aside.
  • Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
  • Divide the fish evenly into each taco, top each taco with 1/4 cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.