# What You’ll Need:
→ Fish Marinade
01 - 1 lb white fish fillets (cod, tilapia, or haddock)
02 - 2 tbsp olive oil
03 - 2 tbsp freshly squeezed lime juice
04 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
05 - 1 tsp adobo sauce
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp garlic powder
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Tacos & Toppings
11 - 8 small corn or flour tortillas
12 - 2 cups shredded red or green cabbage
13 - ½ cup fresh cilantro leaves
14 - ½ small red onion, thinly sliced
15 - 1 avocado, sliced
16 - Lime wedges, for serving
→ Chipotle Lime Crema (optional)
17 - ½ cup mayonnaise or sour cream
18 - 1 tbsp lime juice
19 - 1 tbsp chipotle in adobo sauce, minced
20 - Pinch of salt
# How to Make It:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, whisk olive oil, lime juice, chipotle peppers, adobo sauce, cumin, smoked paprika, garlic powder, salt, and black pepper until combined.
03 - Pat fish fillets dry, place on baking sheet, and brush both sides thoroughly with the marinade.
04 - Roast in the oven for 12 to 15 minutes until fish is opaque and flakes easily with a fork.
05 - While fish roasts, prepare cabbage, cilantro, red onion, avocado, and mix chipotle lime crema ingredients if using.
06 - Heat tortillas in a dry skillet or microwave until warm and pliable.
07 - Remove fish from oven and flake into large pieces using a fork.
08 - Fill tortillas with flaked fish, top with cabbage, cilantro, red onion, avocado, and optionally drizzle with chipotle lime crema. Serve with lime wedges.
