Start to finish: 45 minutes
Key Ingredients Needed
- 1 teaspoon minced garlic
- 1 canned chipotle in adobo sauce, seeded and minced
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 2 1/2 teaspoons kosher salt
- 3 tablespoons olive oil
- 1/4 cup, plus 1 tablespoon finely chopped cilantro, divided
- 3 1/2 tablespoons fresh lime juice, divided
- 1 pound cod
- 1 cup uncooked long-grain white rice
- 1 tablespoon unsalted butter
- 8 small flour tortillas
- 1/2 cup all-purpose flour
- 1/2 cup Mexican crema
- 1 tablespoon adobo sauce from can
- 2 cups finely sliced cabbage
- 12 ounces cotija cheese
Instructions/Step By Step Directions
Step 1: Preheat the oven to 375°.
Step 2: In a bowl, whisk together the garlic, chipotle, honey, cumin, 2 teaspoons salt, 2 tablespoons olive oil, 1 tablespoon cilantro, and 1 tablespoon lime juice until combined.
Step 3: Pour marinade into a large resealable plastic bag.
Step 4: Cut the cod into 8 evenly sized pieces, and place in the bag with the marinade.
Step 5: Seal the bag and refrigerate for 15 minutes.
Step 6: Meanwhile, add the rice, butter, 1 1/2 cups water, and 1/2 teaspoon salt to a small saucepan.
Step 7: Bring to a boil over medium-high heat, stirring once; reduce the heat to low.
Step 8: Cover and cook until the rice is tender and the liquid is absorbed, 15 minutes.
Step 9: Remove from heat, and let stand, covered.
Step 10: Wrap the tortillas in foil, and place in the oven until warmed through, about 10 minutes.
Step 11: Meanwhile, add the flour to a shallow dish.
Step 12: Remove the fish from the marinade, and transfer to the flour; discard the marinade.
Step 13: Heat the remaining olive oil in a large skillet over medium.
Step 14: Shake excess flour from the fish and cook in the skillet until golden brown on both sides and the fish flakes with a fork, 2 to 3 minutes per side.
Step 15: Meanwhile, in a small bowl, combine the crema, adobo sauce, and 1/2 tablespoon lime juice.
Step 16: Fluff the rice with a fork and stir in the remaining lime juice and cilantro.
Step 17: To assemble the tacos, place 1 piece of fish in each tortilla, drizzle with spicy crema, and top with cabbage and crumbled cotija. Serve with the rice alongside.