In a small bowl, whisk the sour cream and mayonnaise until well blended.
Squeeze the juice from one lime half into the mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
Add all the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
Cover the bowl with wrap and refrigerate for at least one hour — the longer the better. Serve chilled.
Double for a group of 4+
Preheat oven to 425.
Rinse the fish filets, pat dry with a paper towel, then sprinkle generously with the spice rub. Gently massage the rub into the fish.
Bake in the oven for 9 minutes (for roughly half-inch thick filets; if thicker, a minute or two longer, if thinner…a little less) until fish flakes easily when tested with a fork.
When fish is done, flake apart the fish into a bowl. Serve with the tortillas, sauce, and cabbage.
Making the sauce takes the longest amount of time. Make the sauce the nice before and you can have dinner ready in 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (476g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (29%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 78.3mg||24 %|
|Sodium 417.9mg||14 %|
|Potassium 975.9mg||26 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 89.9g|
|Protein 33.1g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 755
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