Fish Tacos with Avocado-Lime Crema
Tacos are not just served on Tuesday’s in our house. In fact, we eat them about 2 times per week. They are super easy and with the right ingredients, they’re pretty darn healthful. These fish tacos are exactly that – healthy! The smoky flavors of cumin and paprika pair perfectly with this tangy sauce making each bite a perfect balance of flavors!
Preheat oven to 425 degrees Fahrenheit.
Add the mayonnaise, avocado, yogurt, lime rind, lime juice, garlic and sea salt in a bowl and mix with a fork to make sure you have a creamy consistency. Add the onion and cilantro and incorporate. Set aside.
To prepare the fish, combine the taco spices: cumin, coriander, paprika, red pepper flakes, garlic and sea salt in a small bowl and set aside.
Place fish on a coated baking sheet (use the cooking spray to lightly dust). Sprinkle the spice mixture on both sides of the fish until completely coated (be generous here – use it all up).
Bake fish at 425 degrees Fahrenheit for about 9 minutes. Test the fish with a fork to see if it pulls away and flakes easily. If so, it’s done. Take out of the oven and break into chunks with your fork (don’t overdue this part – you want the fish to still have body, not be totally broken down).
Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.
Take two shells and place on a plate. Add a few pieces of fish and top with ¼ cup cabbage mixture and drizzle 1 Tbsp. of the crema on top. Sprinkle with fresh cilantro and add a few lime wedges on the side of the plate.
NOTES: For the cabbage mixture, you can certainly grab a pre-packaged cole slaw bag if your looking to save a bit of time. I also love to sub out the fish and use the same spice mixture with shrimp, chicken or steak. I’ll also serve black beans as a side dish along with some fresh fruit such as mango, watermelon and kiwi. Packed with nutrients and beautiful to look at!
Serving Size 2 tacos
Servings 4
Ingredients
Directions
Preheat oven to 425 degrees Fahrenheit.
Add the mayonnaise, avocado, yogurt, lime rind, lime juice, garlic and sea salt in a bowl and mix with a fork to make sure you have a creamy consistency. Add the onion and cilantro and incorporate. Set aside.
To prepare the fish, combine the taco spices: cumin, coriander, paprika, red pepper flakes, garlic and sea salt in a small bowl and set aside.
Place fish on a coated baking sheet (use the cooking spray to lightly dust). Sprinkle the spice mixture on both sides of the fish until completely coated (be generous here – use it all up).
Bake fish at 425 degrees Fahrenheit for about 9 minutes. Test the fish with a fork to see if it pulls away and flakes easily. If so, it’s done. Take out of the oven and break into chunks with your fork (don’t overdue this part – you want the fish to still have body, not be totally broken down).
Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.
Take two shells and place on a plate. Add a few pieces of fish and top with ¼ cup cabbage mixture and drizzle 1 Tbsp. of the crema on top. Sprinkle with fresh cilantro and add a few lime wedges on the side of the plate.
NOTES: For the cabbage mixture, you can certainly grab a pre-packaged cole slaw bag if your looking to save a bit of time. I also love to sub out the fish and use the same spice mixture with shrimp, chicken or steak. I’ll also serve black beans as a side dish along with some fresh fruit such as mango, watermelon and kiwi. Packed with nutrients and beautiful to look at!
