Petrale Sole Tacos

Ingredients

  • ¼ cup chopped fresh cilantro

  • 3 tablespoons mayonnaise

  • 3 tablespoons sour cream

  • 1 teaspoon grated lime rind

  • 1 ½ teaspoons fresh lime juice

  • ¼ teaspoon salt

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon smoked paprika

  • ¼ teaspoon ground red pepper

  • ⅛ teaspoon salt

  • ⅛ teaspoon garlic powder

  • 1  lb Petrale Sole

  • Cooking spray

  • 8 (6-inch) corn tortillas

  • 2 cups shredded cabbage

Instructions

  • Preheat oven to 425°.

  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.

  • Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.

  • Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Haley Smith