Tuesday, January 21, 2020
Fish Tacos and Avocado Crema
It's a little scary how much I love fish tacos. I love them so much in fact that I never make them at home because I am quite convinced that I may start eating them daily. There is just something magical about fish and cabbage and lime juice and avocado crammed into a warm corn tortilla. Or maybe that's just me? But I LOVE them.
Ingredients
INGREDIENTS
- 1 lb tilapia (or other white fish)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 lime, juice
- 1 avocado (Haas or other)
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 cup plain nonfat greek yogurt.
Instructions
1
Preheat your oven to 375 degrees.
2
In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. If you don’t want spicy fish, use about half of the seasoning.
3
Place the fish in the oven and bake for about 10 minutes until the fish is flaky.
4
While the fish is cooking place the avocado, cumin, salt, lime juice, and yogurt in a food processor and blend until smooth and creamy.
5
Take your fish out of the oven and assemble your tacos. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the avocado crema per taco.