White Fish Tacos with Chipotle-Lime Crema
Ingredients
A note about gluten: When corn tortillas and a gluten-free chili powder are used, this recipe is gluten free.
½ cup
Salad Girl Organic Chili Limón Vinaigrette
1 tsp.
ground cumin
1 tsp.
chili powder
½ tsp.
smoked paprika
1 lb.
fresh white fish fillets (such as cod), cut into 3 evenly sized pieces
8
(6") corn or flour tortillas
- toppings, your choice: Kowalski's Mexican Blend Shredded Cheese, finely shredded cabbage or slaw mix, cilantro leaves, Kowalski's Organic Pico de Gallo, lime wedges and Chipotle-Lime Crema
Directions
- Preheat oven to 425°.
- In a large mixing bowl, combine vinaigrette and spices (through paprika); marinate fish for 20 min. at room temperature.
- Meanwhile, in a large skillet over medium-high heat, heat tortillas one at a time until softened (about 30 sec. per side); wrap in a clean, slightly moist dish towel to keep them warm and soft.
- Remove fish from marinade; transfer to a parchment-lined baking sheet (discard marinade).
- Bake fish in preheated oven until opaque and fish flakes easily with a fork (10-12 min.).
- Turn on broiler; broil on high until fish is dark brown on top (2-3 min.).
- Remove fish from oven; gently break into bite-size pieces.
- Divide fish among warm tortillas; top with remaining ingredients as desired.
- Fold in half; serve immediately.
Find It!
- Find Salad Girl Organic Chili Limón Vinaigrette in the Produce Department.
- Find Kowalski's Organic Pico de Gallo in the Prepared Produce Section.
