Chipotle Fish Tacos
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Made With Our
Directions
Item No.
370416
Item No.
150829
Item No.
150830
Ingredients
- 1 lb flaky white fish filet such as cod or hake, bones and skin removed
- Urban Accents Mesa Rosa Chipotle Spice Blend
- 2 Tbsp. oil
- 1 package flour tortillas
- 1 cup shredded red cabbage
- 1 jar Stonewall Kitchen Mango Taco Topper or Stonewall Kitchen Pineapple Taco Topper
- 2 Tbsp. picked cilantro leaves, optional
- 1 thinly sliced jalapeño, optional
- lime wedges, for garnish
Directions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Gently pat fish dry, then drizzle with oil and season generously with Mesa Rosa Chipotle Spice Blend.
- Lay flat on prepared sheet pan and bake just until fish is cooked through, about 8 – 15 minutes depending on thickness.
- While the fish cooks gently warm the tortillas. Start building tacos first with a warmed tortilla, then a layer of red cabbage, and finally some cooked, flaked fish.
- Top each taco with a spoonful of Mango Taco Topper or Pineapple Taco Topper depending on your choice. Garnish with some cilantro leaves and jalapeño slices if desired, and finish with lime wedges.
