Mexican Fish Bake (Print Version)
# Ingredients:
01 -
18 small corn tortillas, each about 6 inches wide.
02 -
A heaping 1/4 cup of freshly chopped cilantro.
03 -
1 tablespoon of buttery olive oil.
04 -
2 juicy limes, sliced into wedges.
05 -
Half a teaspoon of smoked paprika for a punch of flavor.
06 -
1/4 teaspoon of cayenne for a gentle kick.
07 -
A whole ripe avocado, diced into cubes.
08 -
1 1/2 pounds of thick haddock or cod fillets, cut into chunks.
09 -
1/4 teaspoon of white pepper, finely ground.
10 -
4 cups of Napa cabbage, shredded thinly.
11 -
A cup of Mexican-style Cotija crumbles.
12 -
1 tablespoon of real butter.
13 -
1/4 teaspoon of coriander powder.
14 -
1/2 teaspoon of fine sea salt.
# Instructions:
01 -
Whip up your crema and prep your onions early. Dunk the cabbage in warm water, let it drain, and repeat after 15 minutes.
02 -
Throw the fish into a buttered dish. Blend the butter and oil, brush it over, then coat with spices.
03 -
Slide it into a 375°F oven for about 20-25 minutes. You'll know it's ready when it flakes nicely.
04 -
Heat the tortillas in a dry hot pan for about 30 seconds on each side. A quick spray of oil helps it along.
05 -
Layer cabbage, fish, onions, Cotija, avocado, cilantro, and crema in each tortilla. Finish with a lime wedge squeeze.
# Notes:
01 -
Get the crema done before firing up the fish.
02 -
Sturdier cod or haddock pieces are ideal for this.
03 -
Let guests customize their own tacos for more fun.