1 pound white fish (such as cod, snapper, tilapia)
Lime crema:
¼ cupsour cream
3 tablespoonsmayonnaise
1 tablespoonfresh lime juice
zest from half a lime
¼ teaspoonsalt
Slaw:
2 cupscabbage, shredded
¼ cupcilantro, chopped
½green onion, sliced
1 clove garlic, minced
Tacos:
8 (6-inch) soft taco tortillas
1avocado, sliced (optional)
Instructions
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.