Fish Stacks With Mexican Crema Recipe

Name: Fish Stacks With Mexican Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped onion; 1 tablespoon olive oil; 1 1/2 pounds firm, white-fleshed fish, such as halibut, rinsed, dried, and cut into 1/2-inch chunks; 1/4 cup lemon juice; 3 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano; 1 cup chopped firm-ripe tomatoes; Salt and pepper; 12 corn tortillas (6 in.); 2 cups crumbled cotija or feta cheese (8 oz.); 1/2 cup Mexican crema or sour cream; 1 firm-ripe avocado (8 oz.), pitted, peeled, and thinly sliced; Lemon wedges

Servings: persons

1 cup finely chopped onion
1 tablespoon olive oil
1 1/2 pounds firm, white-fleshed fish, such as halibut, rinsed, dried, and cut into 1/2-inch chunks
1/4 cup lemon juice
3 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano
1 cup chopped firm-ripe tomatoes
Salt and pepper
12 corn tortillas (6 in.)
2 cups crumbled cotija or feta cheese (8 oz.)
1/2 cup Mexican crema or sour cream
1 firm-ripe avocado (8 oz.), pitted, peeled, and thinly sliced
Lemon wedges

1
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion in olive oil until limp, about 1 minute. Add fish and gently stir until opaque on outside, 2 to 3 minutes. Add lemon juice and 2 tablespoons oregano (2 teaspoons if using dried) and cook, gently stirring occasionally, until most of the liquid has evaporated and fish is opaque but still moist-looking in center (cut to test), 1 to 2 minutes. Gently stir in tomatoes and add salt and pepper to taste.
2
Lay 4 tortillas flat on a 14- by 17-inch nonstick baking sheet (if you don't have a nonstick sheet, coat a regular one lightly with cooking oil spray). Divide half the fish mixture among tortillas and spread level to within 1/2 inch of edges. Sprinkle a third of the cheese evenly over fish. Lay another tortilla on each stack and top equally with remaining fish mixture and another third of the cheese. Cover with remaining tortillas and sprinkle remaining cheese over the top.
3
Bake in a 400u00b0 regular or convection oven until cheese on top is beginning to brown, 10 to 12 minutes.
4
Meanwhile, in a small bowl, mix crema with remaining tablespoon oregano (1 teaspoon if using dried). With a wide spatula, transfer fish stacks to plates. Top equally with avocado slices and crema mixture. Garnish with lemon wedges to squeeze over stacks to taste.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup finely chopped onion, 1 tablespoon olive oil, 1 1/2 pounds firm, white-fleshed fish, such as halibut, rinsed, dried, and cut into 1/2-inch chunks, 1/4 cup lemon juice, and more.

Yes, Fish Stacks With Mexican Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Stacks With Mexican Crema

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