Guajillo Fish Tacos with Cheesy Roasted Potatoes

Guajillo Fish Tacos

with Cheesy Roasted Potatoes

40 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    These tacos highlight our guajillo chile pepper sauce, which we’re combining with sour cream to create a rich, smoky sauce for tilapia and a duo of veggies. It’s perfectly complemented by a hearty side of cheesy potato rounds.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Guajillo Fish Tacos with Cheesy Roasted Potatoes
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 8 Flour Tortillas
    • 2 Scallions
    • 2 Poblano Peppers
    • 1¼ lbs Potatoes
    • ½ cup Sour Cream
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 4 oz White Cheddar Cheese
    • 1 oz Pickled Peppadew Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Yellow Or Red Onion

    Guajillo Fish Tacos

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2- inch-thick rounds. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppadew peppers. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo sauce and sour cream. Season with salt and pepper.

    2 Make the cheesy potatoes

    Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

    Make the cheesy potatoes
    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped peppadew peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked shrimp, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!

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