Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
The original fermentation manifesto — accessible, inspirational
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Foraged fermented drinks — wild sodas, meads, wines, vinegars
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
The original fermentation manifesto — accessible, inspirational
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Foraged fermented drinks — wild sodas, meads, wines, vinegars
You're reading one of recipes available free. Full library with Gastronome.
Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl. Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Sprinkle with taco seasoning and cook 2 minutes longer. Wrap the tortillas in paper toweling and microwave 30 seconds to 1 minute. Serve the fish wrapped in the tortillas with cabbage, Pico de Gallo and sour cream mixture.