Fish tacos topped with a crunchy cabbage slaw have long been a favorite of beach towns along Mexico's Baja peninsula. Turn this beach favorite into a weeknight meal by baking the fish in a foil packet quickly seasoned with roasted chilies and garlic.
2 Tbsp. plus 1 tsp. College Inn® Savory Infusions Roasted Chile & Garlic Base, divided
2 Tbsp. vegetable oil
2 Tbsp. lime juice, divided
1 lb. boneless, skinless tilapia fillets (or other flaky white fish), cut into 2-inch pieces
1/2 cup sour cream
2 green onions, thinly sliced
4 cups shredded cabbage or bagged coleslaw mix
8 taco-size corn or flour tortillas, toasted
Topping Options: Pico de gallo, cilantro, jalapeño, lime, radish
Preheat oven to 400°F. Whisk together 2 Tbsp. Savory Infusions, oil and 1 Tbsp. lime juice in a bowl. Add fish; gently stir with a spatula to coat. Cut a 12 x 18-inch piece of foil and place on a rimmed baking sheet. Arrange fish centered along the longer side of foil. Bring top and bottom sides up together above the center of the fish; fold edges down together a couple of times, then pinch and fold end edges to seal, leaving room in packet for steam. Bake 20 minutes. Carefully open packet to let out steam.
Meanwhile, in a salad bowl, stir together sour cream, green onion, remaining 1 Tbsp. lime juice and remaining 1 tsp. Savory Infusions. Add cabbage; toss to coat.
Divide fish among tortillas, discarding any liquid from the packet. Top fish with cabbage slaw and any toppings, as desired.
TIP: Toasting the tortillas adds a lot of flavor to tacos. On electric stoves, toast the tortillas in a hot dry skillet over medium-high heat about 30 seconds on each side, then wrap in a tea towel to keep warm. Or, char them directly over the flames on a gas stove, turning frequently with tongs.
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