Baked Fish Tacos
Difficulty: Intermediate
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4-5
Attribute: Draeger’s Markets
Ingredients
Taco
- 2 lbs tilapia
- 15 white corn tortillas
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp paprika
- 1 ½ tsp salt
Taco Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp lime juice
- 2 tsp Chipotle Tabasco
- 1 tsp garlic powder
- 1tsp onion powder
Directions
Begin by pre-heating your oven to 375̊F. Line a large baking sheet with parchment or tin foil, and lay thetilapia fillets out ontop. Brush the fillets with olive oil on both sides. In a small dish, combine the cumin,black pepper, paprika, and salt. Season both sides of the tilapia with the mix. Before placing in the oven, place a small pat of butter on each piece of fish. Bake for 20-25 minutes, until fish is cooked thoroughly.
While the fish is cooking, combined the sour cream, mayonnaise, lime juice, Chipotle Tabasco, garlicpowder and onion powder. Blend well and set back in the refrigerator until time to serve.
Prep any desired toppings while waiting the remaining minutes for the fish to bake. A few optional ideas are shredded cabbage (red or green), shredded iceberg lettuce, diced avocado, diced tomato, diced red onion, cilantro, lime wedges, and crumbled Cotija cheese.
There are a few ways to heat your tortillas; one of the easiest ways to heat enough for a crowd is toplace them in a short stack, 7-8 each, in the center of tin foil. Wrap the tin foil around the tortillas. Whenthe fish comes out of the oven, set it asideto cool and place the tortilla ‘stacks’ in, directly on the rackfor 8 minutes. When the tortillas come out of the oven, roughly break up the tilapia fillets into flakypieces. The tacos can be pre-assembled in the kitchen, or you can set the toppings on the table and leteach person create their own.Don’t forget the incredible cream sauce in the fridge!
