Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
Place fish on baking sheet. Season with salt, pepper, cayenne, and cumin. Gently rub seasoning into the fish and top with the butter chunks. Bake for about 12-15 minutes on a center rack. The fish is done when it’s opaque (not see through) and the temperature is 135 degrees Fahrenheit.
Next make the sauce. Place all the sauce ingredients in a small bowl, except water, and stir till fully combine. Now add a little water and mix thoroughly. Add more water if desired till the sauce reaches your desired consistency. I like mine a little thinner and more pourable than sour cream, but not too watery. A thickness similar to Caesar or ranch dressing. Once done, place sauce in fridge.
After the fish is done, heat the tortillas in a pan over medium high heat for a few minutes on each side. The tortillas are done when they are soft and bend easily without breaking.
Now it’s time to assemble your tacos. Place the tortillas on a plate. Divide the fish between the two tacos and squeeze some lime juice on the fish. Then top with cabbage, salsa, avocado, cilantro, cotija, sauce, and the remaining lime juice. Serve and enjoy!
1 servings