- Prepare the fish: 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.
- Make the lime crema: In a
small bowl, whisk together all the crema ingredients (sour cream,
mayonnaise, lime juice, lime zest, and salt). Set aside.
- Make the slaw: In a large bowl, combine all the slaw ingredients (cabbage, cilantro, green onion, and garlic). Set aside.
- Heat the soft tortillas:
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.
- Assemble the tacos: Divide
the fish evenly into each taco, top each taco with ¼ cup of slaw and
sliced avocados (optional). Pour 1 tablespoon of crema on top.
Recipe courtesy of Ahead of Thymehttps://www.aheadofthyme.com/2016/08/easy-fish-tac...