Fish Tacos And Avocado Crema Recipes
FISH TACOS WITH AVOCADO SAUCE
"I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn't eat fish, went back for fourth helpings of these flavorful tacos." -Cortney Claeson, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 26
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.
Nutrition Facts : Calories 545 calories, Fat 27g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 732mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.
CATFISH TACOS WITH AVOCADO CREMA
A spicy take on fish tacos, inspired partly by Creole-blackened catfish. Still has Mexican roots, especially with the avocado crema dressing.
Provided by swearbytheprecious
Categories Mexican Fish Tacos
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with foil.
- Mix cumin, paprika, onion powder, cayenne, garlic powder, pepper, and salt together in a shallow bowl. Press catfish fillets into the seasoning mixture, pressing firmly on both sides, until coated.
- Heat oil in a skillet over medium heat. Add catfish and sear for about 2 minutes per side. Transfer to the prepared baking pan and wipe out the skillet.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Remove from the oven and cut into smaller pieces.
- Meanwhile, combine avocado, milk, sour cream, onion powder, and salt in a blender. Add one lime half (rind and all) to the blender. Squeeze the juice form the other half into the blender, and add cilantro. Blend until completely smooth.
- Heat oil for fajita vegetables in the clean skillet over medium heat. Add peppers and onion; cook until slightly browned, about 5 minutes.
- Put catfish, avocado crema, and fajita vegetables in taco shells.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 43.9 g, Cholesterol 103.1 mg, Fat 37.7 g, Fiber 8.3 g, Protein 31.6 g, SaturatedFat 8.1 g, Sodium 1428.2 mg, Sugar 6.2 g
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