Creamy Fish Tacos

1. 1

   In a large non-stick skillet, heat a teaspoon of the olive oil over medium-high heat then add the onions.

2. 2

   Cook until the onion is translucent, about four minutes.

3. 3

   Add the garlic and jalapeno and stir until fragrant, about thirty seconds.

4. 4

   Reduce heat to medium and stir in the tomatoes and lime juice.

5. 5

   Let the sauce come to a simmer then simmer for three minutes or until heated through.

6. 6

   Then reduce heat to low and keep warm while you cook the fish in a second skillet.

7. 7

   Heat a couple of teaspoons of olive oil in second skillet.

8. 8

   Cook fish on the first side until golden, about three minutes.

9. 9

   Then flip and cook the second side until the fish starts flaking and is no longer translucent, another 3-5 minutes depending on the thickness of your fish.

10. 10

    Then use your spatula and break the fish into bite-sized pieces.

11. 11

    Then combine the fish with the sauce, add the cream and salt and pepper to taste.

12. 12

    I am generous with the salt.

13. 13

    Stir to coat the fish in the sauce.

14. 14

    Keep warm.

15. 15

    Heat another clean, dry pan to medium-high and cook the corn tortillas for about thirty seconds per side.

16. 16

    Keep the heated tortillas warm in a tin foil packet until youve heated all of them.

17. 17

    Add a few spoonfuls of fish into each tortilla and then garnish with cilantro, avocado and a squeeze of fresh lime juice.

* Per serving · 4 servings · Values may vary.