These tasty fish tacos are great for National Taco Day - and everyday!
2 tbsp olive oil
2 tbsp fresh lime juice 1 tsp lime zest
1 tsp ancho chili powder
1 tsp ground cumin
¼ tsp kosher salt
¼ tsp freshly ground black pepper
4 (6oz) cod, tilapia or any white, flaky fish fillets
Chipotle Lime Dressing
½ cup sour cream
½ cup mayonnaise
2 tbsp fresh lime juice
½ chipotle pepper in adobo sauce, more if you like it extra spicy
¼ tsp kosher salt
¼ cup roughly chopped fresh flat-leaf parsley
8 (8-inch) flour tortillas
2 cups shredded green cabbage
2 cups shredded purple cabbage
- Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place fish in a shallow dish. To make the marinade, in a small bowl, whisk oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Pour over fish and marinate 20 minutes.
- For the dressing, in a food processor, combine sour cream, mayonnaise, lime juice, chipotle pepper and salt. Puree mixture for 10 seconds. Place in serving bowl, stir in parsley, cover and refrigerate until ready to assemble.
- Remove fish from marinade and place on prepared baking sheet. Bake 9-11 minutes until fish is cooked through. Let fish rest for 5 minutes and then flake with a fork. Leave oven on to heat tortillas.
- To assemble, divide tortillas into 2 stacks and wrap in aluminum foil. Place in heated oven for 3-5 minutes to heat through. Divide the flaked fish among the tortillas and garnish with green and purple cabbage. Drizzle with chipotle dressing and roll up around fillings. Serve immediately.
Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin' fun at BiteMeMore.com.
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