Fish Tacos With Jalapeño Cream & Avocado Salsa
Spiced, oven-charred fish with buttery hot sauce, jalapeño cream and avocado salsa. Taco night without a frying pan in sight.
Ingredients
- 2 lbbonelessskinless white fish, such as tilapia, cod, or mahi mahi, cut into cubes
- ½ cuphot sauceI like Frank's RedHot
- 6 tbsp(3/4 stick) salted buttermelted
- 3 tbspextra-virgin olive oil
- 1 tbspall-purpose flour
- 2 tspsmoked paprika
- 2 tspchipotle chile powder
- 1 tspgarlic powder
- 1 tsponion powder
- Fine pink Himalayan salt
- 12corn tortillas
Jalapeño Cream
- 1 cupsour cream or plain Greek yogurt
- 1 tsponion powder
- 1 tspgarlic powder
- ¾ cupfresh cilantrochopped
- ⅓ cupfresh lime juice
- ¼ cupchopped pickled jalapeños
Avocado Salsa
- 2avocadosdiced
- ½ cupcilantrochopped
- ¼ cupchopped green onions
- 1jalapeñoseeded if desired, and chopped
- Juice of 1 lime
- Fine pink Himalayan salt
Instructions
- Heat the oven to 450°F.
- On a baking sheet, toss the fish with the olive oil, flour, paprika, chipotle powder, garlic powder, onion powder and salt until well coated. Bake until the fish is cooked through and flakes easily, about 8 minutes. Then switch to broil and cook until lightly charred, 2 to 3 minutes. Watch the broiler. The broiler is not your friend. The broiler is an acquaintance who sets things on fire.
- In a small bowl, stir together the hot sauce and butter. Drizzle several spoonfuls over the fish and save the rest for serving.
- Make the jalapeño cream: in a medium bowl, mix the sour cream, cilantro, lime juice, pickled jalapeños, garlic powder and onion powder. Season with salt and stir well.
- Make the salsa: in a small bowl, gently toss the avocado, cilantro, green onions, lime juice and jalapeño with a little salt. Gently. Avocado bruises if you look at it wrong.
- Warm the tortillas, either right on the oven rack for about 30 seconds or in the microwave. Spoon salsa into each tortilla and top with fish, the reserved sauce and the jalapeño cream.
Kitchen's closed Jalapeño cream keeps a few days in the fridge, and it's excellent on eggs. Make extra on purpose.