When it comes to taco toppings, my mantra tends to be “restrain yourself.” It’s easy to get carried away, reaching for whatever I find in the fridge that looks fit to top a taco. With any dish, you want to think about how the ingredients will work and compliment each other. While this recipe is simple, it’s flavor packed and pairs perfectly with a side of cabbage slaw. If you’re forgoing fish, swap the rock cod for sautéed mushrooms instead.
½ pound firm white fish fillets
Kosher salt and freshly ground black pepper to taste
¾ cups sour cream +1 chipotle chilies in adobo, finely chopped, or more to taste -or- fresno chile sauce
1/2 tbsp olive oil
3 green onions, trimmed and cut into 4-inch lengths
1 lime, cut into wedges
Preheat oven to 350. Season the fish fillets aggressively with salt and pepper, set aside.
Combine the sour cream and the chipotles in a small bowl, and stir to combine. Set aside.
Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside.
Add the remaining oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
Serve the fish with warm tortillas, garnished with the scallions and chipotle sour cream and/or fresno chile sauce, and lime wedges.