Fish Tacos

Try using fresh white-fleshed, mild, saltwater fish for our Baja-style tacos. Snapper, mahi mahi, grouper, flounder, halibut or cod are among the tastiest choices!
Prep
30 Mins
Cook
20 Mins
Serves
4

Ingredients

Fish

  • 1 lb white fish
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt & pepper to taste

Taco Sauce

  • ½ cup sour cream
  • 1/3 cup mayonnaise
  • 2 tbsp lime Juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha

Tomato Salsa

  • 1 pkg of Panaji Roasted Garlic Naan (4 Pack)
  • 2 cups coleslaw mix
  • 1 cup diced tomatoes
  • ½ cup crumbled feta cheese
  • cilantro sprigs

Cooking Steps

  • Preheat oven to 400°F.
  • Cut white fish filets in half lengthwise. Season fish on both sides with salt. Mix the chili powder, cumin, smoked paprika, garlic powder & onion powder. Season both sides of the fish with the spice rub. Lay fish flat on a parchment lined baking sheet.
  • Bake for 10-15 minutes, until fish is cooked and moist.
  • Meanwhile, in a bowl, mix all taco sauce ingredients until smooth. Transfer the sauce into a squeeze bottle and set aside.
  • When fish is cooked, set oven to broil. Broil the fish for an additional two minutes to brown the top. Set aside.
  • Mix all salsa ingredients in a mixing bowl. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 400°F.
  • Wrap naan in foil and bake for 5 minutes to soften. Lay each naan flat and drizzle some taco sauce on the naan lengthwise. Lay a piece of fish over the sauce. Top the fish with ½ cup coleslaw mix, ¼ cup diced tomatoes and ¼ cup crumbled Feta cheese. Drizzle taco sauce over top and garnish with fresh cilantro sprigs.

Tip : If you don’t have a squeeze bottle, fill a sandwich bag, and snip the corner off to form a piping bag.