Fish Tacos with Avocado Crema (California)
Hi, hello! It’s everyone’s favorite day of the week - TACO TUESDAY!
These fish tacos - a California classic, might I add - don’t need much of an introduction, but I will say this: they’re quick, easy, versatile - and relatively healthy-ish (if you don’t go wild with cheese). And that’s really anyone wants for a weeknight meal, right?
I typically go for a mild white fish like mahi mahi or halibut for fish tacos - baked, not fried - but I had some leftovers from this gluten free fried fish recipe that I needed to use up. Either route you go, they will be delicious.
While your fish cooks up, prepare the rest of you fish taco fixins. I like to keep it simple with shredded cabbage and a few fresh or pickled jalapenos, but the sky’s the limit when it comes to taco night!
One thing you don’t want to skip is a crema. For this fish taco recipe, I recommend some sort of tangy crema. I made an avocado and lime version, but you could use any flavors you love, like chipotle or Cholula. Just start with a base of Greek yogurt, a squeeze or two of lime and the rest is up to you!
Fish Tacos with Avocado Crema
Makes 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
FOR THE CREMA
1 ripe avocado
1/4 cup plain Greek yogurt
1/4-1/2 cup fresh cilantro
Juice of 1 lime
Salt and pepper
FOR THE FISH TACOS
4 mild white fish fillets (or leftover Pan-Fried Fish)
8 small flour or corn tortillas
2 cups shredded cabbage
Fresh jalapeno, thinly slice
Diced red onion
1. Prepare the avocado crema by pureeing avocado, Greek yogurt, cilantro, lime juice, salt and pepper until smooth and creamy. Place crema in the refrigerator until you’re ready to serve it with the fish tacos.
2. If you’d like to fry the fish for your tacos, follow this recipe for pan-fried fish. If you’d like to bake the fish, preheat your oven to 400ºF. Season fish fillets generously with salt and pepper. You could even add a little cumin and chili powder for an extra kick. Bake fish at 400ºF for 15-20 minutes, or until fish is opaque and flaky.
3. While fish cools slightly, warm your tortillas and prepare your other fish taco toppings of choice. To serve, layer each tortilla with fish, cabbage, jalapeno or other toppings, avocado crema and a squeeze of lime.