Ingredients with Measurements:
- 1 lb. white fish fillets, such as tilapia or cod
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. lime juice
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix together the olive oil, cumin, chili powder, garlic powder, salt, and pepper. Rub the spice mixture all over the fish fillets.
3. Place the fish fillets on the prepared baking sheet and bake for 15-20 minutes, or until cooked through and flaky.
4. Remove the fish from the oven and let it cool slightly. Use a fork to shred the fish into small pieces.
5. Lay out the flour tortillas on a flat surface. Spoon some of the shredded fish onto the center of each tortilla, then sprinkle with shredded cheese and chopped cilantro.
6. Roll up the tortillas tightly, tucking in the ends as you go, to form flautas.
7. Place the flautas seam-side down on the baking sheet. Bake for 10-15 minutes, or until the tortillas are golden brown and crispy.
8. While the flautas are baking, make the cilantro lime sauce. In a blender or food processor, combine the sour cream, mayonnaise, lime juice, garlic powder, salt, pepper, and cilantro. Blend until smooth.
9. Serve the flautas hot, with the cilantro lime sauce on the side for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 8-10 flautas
Nutritional information:
- Calories per serving: 280
- Fat: 14g
- Carbohydrates: 21g
- Protein: 17g
Substitutions for ingredients:
- Instead of white fish fillets, you can use shrimp or crab meat.
- If you don't have flour tortillas, you can use corn tortillas instead.
- If you don't have Monterey Jack cheese, you can use cheddar or pepper jack cheese.
- If you don't have sour cream, you can use Greek yogurt.
Variations:
- Add some diced tomatoes or sliced jalapeños to the filling for extra flavor.
- Use different spices in the fish rub, such as paprika or oregano.
- Top the flautas with some diced avocado or a squeeze of lime juice before serving.
Tips and tricks:
- Make sure to tuck in the ends of the tortillas tightly when rolling them up, to prevent the filling from falling out.
- If the tortillas are cracking when you roll them, you can warm them up in the microwave for a few seconds to make them more pliable.
- If you want the flautas to be extra crispy, you can brush them with a little bit of oil before baking.
Storage instructions:
- Store leftover flautas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the flautas, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the flautas on a platter with the cilantro lime sauce in a small bowl on the side.
Garnishes:
- Garnish the flautas with some extra chopped cilantro or a sprinkle of paprika.
Pairings:
- Serve the flautas with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the tortillas are cracking when you roll them, you can warm them up in the microwave for a few seconds to make them more pliable.
- If the flautas are not crispy enough, you can brush them with a little bit of oil before baking.
Food safety advice:
- Make sure to cook the fish fillets until they are fully cooked and flaky.
- Store leftover flautas in an airtight container in the refrigerator for up to 3 days.
Food history:
- Flautas are a traditional Mexican dish that originated in the state of Sinaloa.
Flavor profiles:
- The fish flautas are spicy and flavorful, with a crispy exterior and a tender, flaky filling. The cilantro lime sauce adds a tangy and herbaceous note to the dish.
Serving suggestions:
- Serve the flautas as an appetizer or a main dish, with the cilantro lime sauce on the side for dipping.
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Region: Mexican