dinner · mexican
Spicy Baja Fish Tacos with Slaw & Chipotle Crema
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Instructions
1
Preheat the oven to 350 F to create a warm environment for gently heating and softening corn tortillas.
2
Whisk sour cream, minced chipotle pepper, adobo sauce, and half the lime juice in a small bowl until smooth.
3
Toss shredded cabbage slaw mix with remaining lime juice and salt in a medium bowl until crisp and coated.
4
Pat fish cutlets dry, then season thoroughly on all sides with chili powder, cumin, garlic powder, and salt.
5
Set a 10-inch skillet over medium-high heat on the front burner for 2 minutes until hot and dry.
6
Swirl avocado oil into the skillet until shimmering and hot just before it reaches a smoking point.
7
Lay seasoned fish cutlets into the hot pan and sear undisturbed for 3 minutes until a rich crust forms.
8
Flip fish gently with a spatula and sear for 2 minutes until flesh turns opaque and flakes easily.
9
Wrap corn tortillas in foil and warm in the heated oven for 3 minutes until soft and pliable throughout.
10
Stack warm tortillas in pairs on two plates and divide golden seared fish cutlets evenly into each shell.
11
Top tacos with crunchy cabbage slaw, sliced avocado, generous drizzles of smoky chipotle crema, and fresh chopped cilantro.
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