Baked Puffy Fish Tacos

I'm showing you how to make amazing, puffy tacos baked in the oven. These are very easy, and I think, the best way to make fish tacos, as you get crispiness in every bite.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 371 Calories

Ingredients

• 1 pinch salt
• ½ teaspoon kosher salt
• ¼ cup sour cream
• 2 teaspoons olive oil
• ¼ teaspoon chili powder
• ¼ cup mayonnaise
• 4 (6 inch) flour tortillas
• ¼ teaspoon kosher salt
• 2 teaspoons olive oil, divided
• 2 teaspoons fresh lime juice
• 1 dash hot sauce, or to taste
• 1 pinch dried Mexican oregano
• ⅛ teaspoon cumin
• ¼ teaspoon ground chipotle pepper
• 1 tablespoon fresh lime juice, or to taste
• 1 medium lime, cut into wedges
• ¾ pound rockfish
• ⅛ teaspoon ground chipotle pepper
• 2 cups very thinly sliced green cabbage
• 2 tablespoons thinly sliced radishes
• 1 tablespoon thinly sliced jalapeno pepper (Optional)
• 2 tablespoons torn cilantro leaves

Recipe Instructions

Step 1

Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.

Step 2

Cut fish into eight 1 ½-inch pieces.

Step 3

Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.

Step 4

Let fish marinate in the refrigerator for 15 minutes.

Step 5

Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.

Step 6

Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.

Step 7

Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.

Step 8

Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.

Step 9

Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.