# Components:
→ Fish Marinade
01 - 1 pound white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
05 - 1 teaspoon adobo sauce from chipotle peppers
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Tacos and Toppings
11 - 8 small corn or flour tortillas
12 - 2 cups shredded red or green cabbage
13 - 1/2 cup fresh cilantro leaves
14 - 1/2 small red onion, thinly sliced
15 - 1 avocado, sliced
16 - Lime wedges for serving
→ Chipotle Lime Crema (Optional)
17 - 1/2 cup mayonnaise or sour cream
18 - 1 tablespoon lime juice
19 - 1 tablespoon minced chipotle in adobo sauce
20 - Pinch of salt
# Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together olive oil, lime juice, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, garlic powder, salt, and black pepper until fully combined.
03 - Pat the fish fillets dry, place them on the baking sheet, and brush both sides generously with the marinade.
04 - Bake the fish in the preheated oven for 12 to 15 minutes, or until the flesh becomes opaque and flakes easily with a fork.
05 - While the fish roasts, assemble the cabbage, cilantro, red onion, avocado slices, and lime wedges. If using, mix mayonnaise or sour cream with lime juice, minced chipotle, and salt to create the crema.
06 - Heat the tortillas in a dry skillet or microwave until they are soft and pliable.
07 - Remove the roasted fish and flake it into large chunks suitable for filling tacos.
08 - Place flaked fish on each tortilla, then top with shredded cabbage, cilantro leaves, sliced onion, avocado, and drizzle with chipotle lime crema if desired. Serve with lime wedges.
