Recipe from www.aheadofthyme.com and adjusted to include B-orracho sauce
2 tbsp Saucy B Sauces' B-orracho hot sauce
1/4 cup sour cream
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
zest from half a lime
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon red pepper powder 1/2 teaspoon garlic powder 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound white fish (eg. cod, snapper, talipia)
8 (6-inch) soft taco tortillas
1 avocado, sliced (optional)
2 cups cabbage, shredded
1/4 cup cilantro, chopped
1/2 green onion, sliced
1 clove garlic, minced
Preheat oven to 425°F.
In a small bowl, combine the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.
Bake for 9-10 minutes until the fish is flaky when tested with a fork.
Transfer the fish into a plate and break into smaller pieces using a fork.
Heat the soft tortillas according to the directions on the package.
Divide the fish evenly onto the tortillas.
Top each taco with sliced avocados (optional) and 1/4 cup of the slaw. Pour 1 tablespoon of crema on top.