- 2 cod fillets
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tbsp olive oil
- salt & pepper
- 8 tortillas
- 2 c Spanish rice, cooked
- cilantro, garnish
- 1 cup sour cream
- 1 tablespoon chipotle adobo sauce
Preheat oven to 400 degrees.
Spray a baking sheet with non-stick cooking spray. In a small bowl, combine chili powder, paprika, coriander, garlic powder, and salt & pepper. Place fillets on baking sheet and cover fish with rub. Drizzle olive oil on top. Bake for about 13 minutes or until cooked through.
In a small bowl, mix the sour cream and adobo sauce.
Remove from oven, let cool and then remove skin. Take a tortilla add 1/4 cup of Spanish rice, top with fish, chipotle cream, and cilantro. Repeat process until all tortillas have been used.
