Fish Tacos

Takes 55 minutes | Serves 24 |

Ingredients

24 pieces white corn tortillas
700 g white fish, cod, haddock, halibut
0.5 tsp ground cumin
0.5 tsp cayenne pepper
1 tsp salt
0.25 tsp black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
0.5 small purple cabbage
2 medium avocado
2 pieces roma tomatoes
0.5 diced red onion
0.5 bunch cilantro
113 g Cotija cheese
1 pieces lime
1.25 dl sour cream
1 dl mayo
2 Tbsp lime juice
1 tsp garlic powder
1 tsp Sriracha sauce

Steps

Preparing the Fish

• Line large baking sheet with parchment or silicone liner. Combine 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper in a small dish. Evenly sprinkle seasoning mix over both sides of the fish.
• Drizzle fish lightly with olive oil and dot each piece with butter. Bake at 190°C (375°F) for 20-25 minutes. For browned edges, broil for 3-5 minutes at the end if desired.

Making the Taco Sauce

• Combine 1/2 cup sour cream, 1/3 cup mayo, 2 Tbsp lime juice, 1 tsp garlic powder, and 1 tsp Sriracha sauce in a medium bowl. Whisk until well blended.

Assembling the Tacos

• Toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
• Assemble tacos starting with pieces of fish, then add remaining ingredients. Finish with a generous sprinkle of Cotija cheese and taco sauce. Serve with a fresh lime wedge.