Baked Puffy Fish Tacos

1. Gather all ingredients.

2. In a bowl, whisk together the sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice until smooth. Taste and adjust seasonings as needed. Refrigerate for at least 15 minutes to allow flavors to meld. (Prep time: 5 minutes)

3. Cut the rockfish into approximately eight 1 ½-inch pieces. (Prep time: 5 minutes)

4. Place the fish pieces in a bowl and drizzle with olive oil. Add kosher salt, cumin, chipotle pepper, and chili powder. Gently toss with tongs to ensure the fish is evenly coated with the spices. Let the fish marinate in the refrigerator for 15 minutes. (Prep time: 5 minutes)

5. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. In a separate bowl, combine the thinly sliced cabbage, kosher salt, lime juice, and dried Mexican oregano. Toss together until the cabbage is lightly coated. (Prep time: 10 minutes)

6. Place 2 tortillas on the prepared baking sheet. Lightly brush both sides of each tortilla with olive oil. Arrange 3 ounces of the marinated fish on one half of each tortilla, leaving the other half open for folding after baking. (Prep time: 5 minutes)

7. Bake in the center of the preheated oven until the fish flakes easily with a fork and the tortillas are golden brown and puffy, approximately 7 to 8 minutes. (Bake time: 7-8 minutes)

8. Remove the baking sheet from the oven. Carefully fold each taco in half to create a crease. Top with the seasoned cabbage, followed by thinly sliced jalapenos, radishes, and a generous drizzle of the prepared sauce. Garnish with torn cilantro leaves. (Prep time: 5 minutes)

9. Serve immediately with lime wedges for squeezing over the tacos. Repeat the process for the remaining 2 tacos. Enjoy your crispy, flavorful baked fish tacos!