Fish Tacos with Avocado-Lime Crema

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CategoryCuisineTags, , DifficultyIntermediate

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!

Yields4 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

 1 ½ lbs red snapper filletsor halibut, tilapia, mahi mahi, cod, bass and cat fish
For the crema:
 ¼ cup green onionsthinly sliced
 ½ cup fresh cilantro leavesfinely chopped
 3 tbsp fat-free mayonnaise
 ½ ripe avocadomashed
 3 tbsp plain Greek yogurt
 1 tsp grated lime rind
 2 tbsp fresh lime juice
 ¼ tsp Celtic sea salt
 2 garlic clovesminced
For the tacos:
 1 tsp ground cumin
 1 tsp coriander
 1 tsp smoked paprika
 ¼ tsp red pepper flakes
 ¼ tsp garlic powder
 Celtic sea salt to taste
 cooking spray
 8 6 inch white corn tortillas
 2 cups cabbage (red and green)finely shredded

1

Preheat oven to 425 degrees Fahrenheit.

2

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.

3

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.

4

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).

5

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).

6

Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.

7

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.

8

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!

Nutrition Facts

Serving Size 2 tacos

Servings 4

Ingredients

 1 ½ lbs red snapper filletsor halibut, tilapia, mahi mahi, cod, bass and cat fish
For the crema:
 ¼ cup green onionsthinly sliced
 ½ cup fresh cilantro leavesfinely chopped
 3 tbsp fat-free mayonnaise
 ½ ripe avocadomashed
 3 tbsp plain Greek yogurt
 1 tsp grated lime rind
 2 tbsp fresh lime juice
 ¼ tsp Celtic sea salt
 2 garlic clovesminced
For the tacos:
 1 tsp ground cumin
 1 tsp coriander
 1 tsp smoked paprika
 ¼ tsp red pepper flakes
 ¼ tsp garlic powder
 Celtic sea salt to taste
 cooking spray
 8 6 inch white corn tortillas
 2 cups cabbage (red and green)finely shredded

Directions

1

Preheat oven to 425 degrees Fahrenheit.

2

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.

3

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.

4

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).

5

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).

6

Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.

7

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.

8

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!

Fish Tacos with Avocado-Lime Crema