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FISH TACOS

 

These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The fish is pan seared with a blackening spice, so no frying or batter required. This is perfect healthy dinner recipe everyone in your family will love.

If you’re a taco lover then you totally need to try out these Tacos with a Chipotle Lime Crema

 

To make these tacos just toss cod filets with a simple seasoning mix, then cook them on the stove until tender and flakey. I like to add an easy cabbage slaw, salsa and a drizzle of avocado crema on top. You can also serve these fish tacos with guacamole and a squeeze of fresh lime juice. SO GOOD.

 

Today’s version I change up a bit to make it a little healthier. We pan seared this fish and served it on one gluten free tortilla with a cabbage slaw and a cream sauce made with avocado instead of dairy. You’re going to love it! 

 

 

Ingredients:

 

Baja Fish Tacos:

 

2 lbs. cod filets

2 tablespoons avocado oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon ancho chili powder

1/4 teaspoon ground black pepper

10 Gluten Free tortillas

optional: fresh pico de gallo

 

 

Avocado Crema:

2 avocados

1 garlic clove

1/4 cup fresh cilantro

1/4 teaspoon cumin

1/8 teaspoon red pepper flakes

1 1/2 tablespoon lime juice

2 tablespoons red wine vinegar

1 tablespoon olive oil

salt to taste

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Instructions

Fish Taco Slaw is a delicious slaw made from cabbage slaw mix and a tangy mayo lime dressing. It’s an easy way to add tons of flavor to your favorite fish tacos, coming together in minutes for a quick and tasty meal. Try this simple slaw as the perfect accompaniment to your next fish taco feast.

Ingredients

Dressing

1 cup mayonnaise

¼ cup freshly squeezed lime juice, (about 6-8 limes)

2 teaspoons granulated sugar

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

Slaw

16 ounce bag pre-shredded coleslaw mix, (discard any dressing that comes with the mix)

¼ cup finely chopped cilantro

2 green onions, chopped

US Customary – Metric

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Instructions

 

In a medium bowl, combine the mayonnaise, lime juice, hoeny, garlic powder, salt, and pepper. Set aside.

1 cup mayo (Chosen Brand or Prima Kitchen)

¼ cup freshly squeezed lime juice

1 teaspoons honey

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

In a separate medium bowl, combine the cabbage slaw mix, green onions, and cilantro. Pour in the dressing, and stir to combine.

16 ounce bag pre-shredded coleslaw mix or mixture of green and purple cabbage.

¼ cup finely chopped cilantro

2 green onions

Refrigerate until ready to use.

 

Avocado Crema:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Baja Fish Tacos:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

 

 

Super delicous and healthy!

 

Enjoy

 

Yours and Healthy,

Penny