Fish Tacos With Avocado Cream Recipe

Name: Fish Tacos With Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FISH:; 2 pounds Firm White Fish (I Used Tilapia); 1/4 cups Olive Oil; 1 whole Lime, Juiced; 1 Tablespoon Hot Sauce (we Like Frank's Original Or Sriracha); 1 whole Jalapeno, Seeded And Chopped Fine; 1/4 cups Fresh Cilantro, Chopped; 1 teaspoon Kosher Salt; FOR THE AVOCADO CREAM SAUCE:; 1/2 cups Sour Cream; 1/2 whole Avocado; 3/4 cups Cilantro; 1 whole Green Onion, Chopped; 1 Tablespoon Lime Juice (about 1/2 Lime); 1/2 teaspoons Kosher Salt; FOR THE TACO FILLINGS:; Cabbage, Shredded; Carrots, Shredded; Green Onions, Sliced; Cilantro Leaves; Red Or Yellow Pepper, Sliced Thin; Hot Sauce (we Like Sriracha); Lime Wedges; Flour Tortilla Shells

Servings: persons

FOR THE FISH:
2 pounds Firm White Fish (I Used Tilapia)
1/4 cups Olive Oil
1 whole Lime, Juiced
1 Tablespoon Hot Sauce (we Like Frank's Original Or Sriracha)
1 whole Jalapeno, Seeded And Chopped Fine
1/4 cups Fresh Cilantro, Chopped
1 teaspoon Kosher Salt
FOR THE AVOCADO CREAM SAUCE:
1/2 cups Sour Cream
1/2 whole Avocado
3/4 cups Cilantro
1 whole Green Onion, Chopped
1 Tablespoon Lime Juice (about 1/2 Lime)
1/2 teaspoons Kosher Salt
FOR THE TACO FILLINGS:
Cabbage, Shredded
Carrots, Shredded
Green Onions, Sliced
Cilantro Leaves
Red Or Yellow Pepper, Sliced Thin
Hot Sauce (we Like Sriracha)
Lime Wedges
Flour Tortilla Shells

1
Preheat the grill to medium high heat. In a shallow dish, whisk together the olive oil, lime juice, hot sauce, jalapeno, cilantro and kosher salt. Add the fish and turn to coat. Marinate in the refrigerator for 10 minutes before grilling. When ready to grill, cook for 4-5 minutes on each side or until the fish flakes easily with a fork.
2
Prepare the taco fillings and set aside. For the avocado cream sauce, blend together the sour cream, avocado, cilantro, green onion, lime juice and kosher salt until well combined. Refrigerate until ready to eat.
3
To serve, flake apart the fish and use several pieces per tortilla. Garnish with the toppings as you like and enjoy!

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE FISH:, 2 pounds Firm White Fish (I Used Tilapia), 1/4 cups Olive Oil, 1 whole Lime, Juiced, and more.

Yes, Fish Tacos With Avocado Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos With Avocado Cream

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