Spicy Fish & Guacamole Tacos

with Roasted Potatoes & Tomatillo Sour Cream

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
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We’re bringing bold, smoky flavor to these tacos by searing flaky fish with a coating of Mexican-style spices before tucking them into warm tortillas alongside a spicy, crunchy slaw and creamy guacamole for cooling contrast. We’re pairing a side of roasted potatoes with a creamy tomatillo-poblano dipping sauce to round out the dish with even more vibrant flavor.

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fresh
ingredients
Spicy Fish & Guacamole Tacos with Roasted Potatoes & Tomatillo Sour Cream
Title
  • 21 oz Wild Alaskan Pollock Fillets
  • 8 Flour Tortillas
  • 1¼ lbs Red Potatoes
  • ½ lb Green Cabbage
  • 1 Lime
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Rice Flour
  • 2 Tbsps Ghee
  • ½ cup Guacamole
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ¼ cup Mayonnaise
  • 2 tsps Chipotle Chile Paste
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, in a large bowl, combine the mayonnaise and up to half the chile paste, depending on how spicy you’d like the dish to be. Cut out and discard the core of the cabbage; thinly slice the leaves. Transfer to the bowl of chile mayo; season with salt and pepper and stir to coat. Quarter the lime. In a bowl, combine the guacamole and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the sour cream and tomatillo-poblano sauce. Season with salt and pepper.

Coat & cook the fish:
3 Coat & cook the fish:

On a large plate, combine the flour and spice blend; season with salt and pepper. Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour. In a large pan (nonstick, if you have one), heat half the ghee and 1 teaspoon of olive oil on medium-high until hot. Working in two batches, add the coated fish (shaking off any excess flour before adding). Cook 2 to 3 minutes per side, or until browned and cooked through* (adding the remaining ghee and 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate.

Warm the tortillas:
4 Warm the tortillas:

Meanwhile, if you prefer to use the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using 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.

Finish the tacos & serve your dish:
5 Finish the tacos & serve your dish:

Assemble the tacos using the warmed tortillasseasoned guacamolecooked fish, and cabbage slaw. Serve the finished tacos with the roasted potatoestomatillo sour cream, and remaining lime wedges on the side. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, in a large bowl, combine the mayonnaise and up to half the chile paste, depending on how spicy you’d like the dish to be. Cut out and discard the core of the cabbage; thinly slice the leaves. Transfer to the bowl of chile mayo; season with salt and pepper and stir to coat. Quarter the lime. In a bowl, combine the guacamole and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the sour cream and tomatillo-poblano sauce. Season with salt and pepper.

Prepare the remaining ingredients:
Coat & cook the fish:
3 Coat & cook the fish:

On a large plate, combine the flour and spice blend; season with salt and pepper. Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour. In a large pan (nonstick, if you have one), heat half the ghee and 1 teaspoon of olive oil on medium-high until hot. Working in two batches, add the coated fish (shaking off any excess flour before adding). Cook 2 to 3 minutes per side, or until browned and cooked through* (adding the remaining ghee and 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate.

4 Warm the tortillas:

Meanwhile, if you prefer to use the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using 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.

Warm the tortillas:
Finish the tacos & serve your dish:
5 Finish the tacos & serve your dish:

Assemble the tacos using the warmed tortillasseasoned guacamolecooked fish, and cabbage slaw. Serve the finished tacos with the roasted potatoestomatillo sour cream, and remaining lime wedges on the side. Enjoy!