Method
- 01
Blend the sour cream, chipotle peppers, adobo sauce, minced garlic, juice of half a lime, and honey until smooth. Taste and adjust seasoning. Set the chipotle crema aside.
- 02
Pat your fish dry with paper towels. In a small bowl, combine the cumin, paprika, kosher salt, and black pepper. Rub this spice mixture evenly over both sides of the fish.
- 03
Heat the vegetable oil in a cast iron skillet over medium-high heat until just smoking, about 2 minutes.
- 04
Carefully place the fish in the hot skillet and cook without moving for 3 minutes until the bottom is golden and crispy.
- 05
Flip the fish and cook for another 2-3 minutes until cooked through and the thickest part reaches 145°F on an instant-read thermometer.
- 06
Transfer the cooked fish to a cutting board and flake it into bite-sized pieces with a fork.
- 07
Warm your corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- 08
Assemble the tacos by spreading a thin layer of chipotle crema on each tortilla, then adding the flaked fish, red cabbage, sliced avocado, and fresh cilantro.
- 09
Serve immediately with lime wedges on the side.
