Recipe

Make Jalapeno-onion Quickles

1. In jar, use equal parts water and apple cider vinegar with a little sugar and salt (season, to taste), making enough to just cover thinly sliced red onion and jalapeño. Let stand while you prepare tacos.

Make Fish

1. Position rack in middle of oven and preheat to 425°F. Lightly grease half sheet pan with oil.
2. Pat fish fillets dry. In small bowl, stir together salt, cumin, chili powder, chipotle powder and black pepper. Rub spice mixture all over fillets and place on prepared sheet pan.
3. Roast for 12 to 14 minutes, or until fish is fully cooked through and just flakes when tested with fork.

Make Guacamole

1. While fish is roasting, in medium bowl, scoop out avocado flesh and lightly mash with fork or potato masher (you want the avocado to retain enough texture to keep it interesting). Add tomato, onion, cilantro and jalapeño. Season, to taste, with salt and black pepper, and gently stir to combine. Add lime juice and give another gentle stir to combine. Taste and adjust seasonings, as needed. Cover bowl with plate while you wait for fish to cook.

Make Cumin-lime Crema

1. In small bowl, stir together all ingredients, until combined.

Assemble and Serve

1. When fish is done, serve tableside on sheet pan set on trivet. Be careful, sheet pan will be hot. (Alternatively, you can transfer fish to serving platter.) Set up station so everyone can assemble their own tacos, with warm tortillas, guacamole, crema, quickles, radishes and cilantro.