Fish Tacos With Avocado Sauce Recipes

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BLACKENED FISH TACOS WITH AVOCADO SLAW



Blackened Fish Tacos with Avocado Slaw image

Provided by Tia Mowry

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
1 tablespoon mayonnaise
1 clove garlic
1/2 avocado
Juice of 1/2 lime
Kosher salt and black pepper
3 cups thinly shredded green cabbage
3 green onions, white and green parts only, sliced
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt
1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
2 teaspoons grapeseed oil
Eight 6-inch corn tortillas, warmed
Chopped cilantro, for garnish
8 lime wedges, for garnish

Steps:

  • For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
  • In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
  • For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
  • Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
  • Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

FISH TACOS WITH AVOCADO SAUCE



Fish Tacos with Avocado Sauce image

"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

1/4 cup lemon juice
1 tablespoon olive oil
3 garlic cloves, minced
1 pound halibut or tilapia fillets
SAUCE:
2 medium ripe avocados, divided
1/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
Dash cayenne pepper
SALSA:
1 medium tomato, seeded and chopped
1 small red onion, chopped
4-1/2 teaspoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
1-1/2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt
TACOS:
8 flour tortillas (6 inches)
2 cups shredded cabbage

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.

FISH TACOS WITH CREAMY AVOCADO SAUCE



Fish Tacos with Creamy Avocado Sauce image

Provided by The Secret Ingredient Is

Categories     Tacos

Time 20m

Number Of Ingredients 21

1 avocado, pitted and skinned
1/4 cup plain greek yogurt
¼ cup fresh cilantro, chopped
1/2 jalapeno, chopped and seeded (depending on spice preference, can add more)
Juice of one lime
2 fresh tilapia (any white fish) fillets
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon brown sugar
1 ½ teaspoons smoked paprika
Salt and pepper
2 tablespoons olive oil
4-6 corn tortillas (depending on how hungry!)
Optional toppings: fresh cilantro, cheese, jalapeno slices, lime wedges
1/4 red cabbage, sliced thin
1/4 green cabbage, sliced thin
1/4 yellow onion, diced
1/4-1/2 cup fresh cilantro, chopped
Juice of one lime
Salt and pepper, to taste

Steps:

  • Combine all the ingredients for the slaw together in a large bowl and mix well. Season with salt and pepper if desired. Set aside. Next add the sour cream, avocado, cilantro, chopped jalapeno and lime juice into a blender or food processor. Pulse until well combined. In a small bowl, combine the dried oregano, garlic powder, cayenne pepper, brown sugar, smoked paprika and salt and pepper and mix. Rub the mixture on both sides of the fish. Heat oil in a large pan over medium heat. Once heated, add the fish to the pan and cook 4-5 minutes on each side, until the outside has browned and it's flaky. Remove from heat and break filets into pieces. In the same pan, heat the tortillas over low heat for about a minute. To assemble the tacos, evenly distribute the fish into each tortilla, add in the slaw, and drizzle with the avocado sauce. Top with fresh cilantro and cheese. Serve with lime wedges!

FISH TACOS WITH AVOCADO SAUCE



Fish Tacos with Avocado Sauce image

The best Fish Tacos made even tastier with the addition of creamy avocado sauce. Shake things up at your next Taco Tuesday night by surprising everyone with these delicious tacos made with fresh cod.

Provided by Aimee

Categories     Main Dish

Time 40m

Number Of Ingredients 19

6 fresh cod fillets (about 4-6 ounce each)
8 Tablespoons olive oil (divided)
1 Tablespoon chili powder
½ teaspoon kosher salt
2 limes, zested and juiced (divided)
½ yellow onion, medium, diced
4 cloves garlic, pressed
1 jalapeno pepper, seeded and diced
16 ounce bag frozen corn (about 2 cups)
½ cup chicken stock
¼ head of iceburg lettuce
½ cup cilantro (divided)
2 roma tomatoes, diced
2 avocados
1 Tablespoon red wine vinegar
2 Tablespoons plain greek yogurt
salt and pepper, to taste
3 drops tabasco sauce
15 (6-inch) flour tortillas (warmed, in microwave)

Steps:

  • In ziploc bag, mix 4 Tbsp olive oil with chili powder, juice of one lime, a pinch of salt and the fish. Let marinate while you heat the skillet and start cooking!
  • Heat skillet (12 inch) with 2 Tbsp olive oil. Add onion, garlic and jalapeno. Saute and cook about 3 minutes. Add chicken stock and frozen corn, continue to cook on medium for another 5 minutes.
  • While corn mixture is cooking, shred lettuce and place in large bowl with ¼ cup of cilantro, snipped. Pour heated corn mixture over lettuce, and allow to wilt while cooking fish.
  • Using same skillet, add 2 Tbsp olive oil and heat over medium high heat. Add fish to skillet and cook on each side about 5 minutes, until cooked thoroughly. Flake fish into large chunks and add to corn and lettuce mixture. Add diced tomatoes on top.
  • While fish was cooking, mix up avocado sauce. Cut and pit both avocados, placing flesh into a bowl, Add zest of 2 limes and the juice of one lime. Mash avocado until near creamy, mix in yogurt, red wine vinegar, and salt and pepper. Add tabasco sauce. You can add more of that if you like a little kick.
  • To serve, place large scoop of fish mixture onto warmed tortilla. Top with avocado sauce and garnished with remaining cilantro. Enjoy! I like to pair this with my Cilantro Rice (you can even put that on the tortilla too).

Nutrition Facts : Calories 482 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 20 grams fat, Fiber 6 grams fiber, Protein 29 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 557 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

AVOCADO SAUCE FOR FISH TACOS



Avocado Sauce for Fish Tacos image

This five-minute recipe shows you how to make an avocado sauce for fish tacos from scratch. It's perfect for any fish taco, no matter the catch!

Provided by Avocados from Mexico

Categories     entree

Time 7m

Yield 5

Number Of Ingredients 7

1 ripe Avocado From Mexico
1/2 c. cilantro, loosely packed
1 clove of garlic, minced or chopped
Juice of one lime
1/3 c. low-fat plain yogurt
Salt and pepper to taste
1 jalapeño (optional)

Steps:

  • Carefully cut open the avocado, lengthwise, with a sharp knife. Scoop out the flesh with a shallow spoon into a food processor or blender. Mince or chop the garlic clove into small pieces. Tightly chop the jalapeño (if using). Remove seeds to lessen the heat. Loosely chop cilantro, up to 1/2 cup. Do not pack it down. Combine ingredients in the food processor.
  • In 10-second intervals, blend the mixture until creamy. Taste-test in between blends. Too thick? Add more lime juice or a sprinkle of water. Too runny? Add more avocado or yogurt to thicken the mixture.
  • If spooning into individual ramekins for guests, sprinkle a few cilantro leaves over the top of each serving. If drizzling the avocado sauce over fish tacos, use the "piping-bag" method. Place the sauce in a sandwich bag. Push the air out of the bag and seal. Twist the bag from the top down to create pressure at one corner. Cut a spout in that corner with scissors and drizzle the sauce in a zigzag pattern over the mouth of the tacos.
  • Avocado naturally oxidizes when exposed to air and turns brown. Keep your sauce a brilliant green by storing it in an air-tight container with a layer of plastic wrap inside, touching the top surface of the mixture. This recipe is good for about two days but tastes best when served fresh.

Nutrition Facts :

GRILLED FISH TACOS WITH AVOCADO SAUCE



Grilled Fish Tacos with Avocado Sauce image

Easy, fairly quick, and simply to make grilled fish tacos with a tasty avocado sauce.

Provided by Eric

Time 55m

Yield 8

Number Of Ingredients 14

2 pounds mahi mahi fillets
4 ½ teaspoons ground chipotle pepper, divided
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large avocado - peeled, pitted, and cubed
½ cup sour cream
¼ cup chopped cilantro
nonstick cooking spray
8 (8 inch) flour tortillas, warmed
3 cups shredded cabbage
3 medium limes, quartered

Steps:

  • Rinse fish and pat dry; cut into four equal portions.
  • Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
  • Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
  • Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
  • Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.8 g, Cholesterol 89.6 mg, Fat 12.6 g, Fiber 5.5 g, Protein 27.1 g, SaturatedFat 3.7 g, Sodium 641.8 mg, Sugar 1.7 g

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE



Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories     Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

  • Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
  • Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
  • Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
  • Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
  • Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
  • Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

FISH TACOS WITH MANGO AVOCADO SALSA



Fish Tacos With Mango Avocado Salsa image

What is so good about these are a fresh fruit salsa, avocado cream, grilled fish, and I love a light cabbage to bring it all together. Now, you can add tomato, or black olives which is one of my favorites and it is a very inexpensive easy dish. You can also add beans right to the dish which is also really good, or ... What is so nice, is make some of my black beans, just sauteed with garlic, lime, fresh peppers, cumin, onions makes an amazing quick side dish. If all that isn't enough, corn on the cob. Just throw some in the oven or on the grill. Or just wrap up in foil which is what I like to quite a bit. Just brush with olive oil, lime juice, salt and pepper mixed with chili powder. Just brushed on the corn. Wrapped and grilled. Then throw in some some yellow rice or Mexican rice on the side, cooked in chicken broth with scallions and cilantro and you have dinner for up to 6 people for hardly anything. But don't forget the margaritas. I am always saying that you can really have a great quick dinner with amazing flavor that really doesn't cost much. This is it!!

Provided by SarasotaCook

Categories     Weeknight

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

3 tilapia fillets, pan seared and just broken up
12 -24 flour tortillas (1 package)
1 cup flour
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon lime juice
1 1/2 cups shredded cabbage, makes life easy (I just use the store bought bagged)
1/2 cup avocado, mashed
1 cup sour cream
salt
2 mangoes, skin removed (large and chopped)
2 avocados (large or 3 large, and chopped)
1 jalapeno (depending on how spicy you like it)
1/4 cup red pepper, cut fine
1/2 cup red onion, diced fine
1/2 teaspoon garlic, minced
2 limes, juice of
2 tablespoons cilantro
1 teaspoon vegetable oil
salt
pepper
15 ounces black beans, rinsed and drained
black olives

Steps:

  • Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
  • Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
  • Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
  • The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
  • Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
  • Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
  • Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
  • Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
  • Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
  • Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
  • If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
  • That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
  • Remember to make in steps. There are a lot, but nothing is hard.

Nutrition Facts : Calories 667.4, Fat 32.6, SaturatedFat 9, Cholesterol 16.9, Sodium 704.9, Carbohydrate 83.2, Fiber 14.3, Sugar 13.8, Protein 15.4

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2019-03-20 Preheat the oven to 425ºF and place a baking sheet in the oven to heat along with the oven.. Trim and divide the tilapia fillets in half lengthwise if purchased as whole fish fillet. Place the fillets on a plate or cutting board and sprinkle both sides and the edges generously with the cajun seasoning, then set aside.
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EPIC BAJA FISH TACOS WITH HOMEMADE FISH TACO SAUCE!
2020-04-30 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. Heat a large non-skillet skillet to medium high heat.
From joyfulhealthyeats.com


BAKED FISH TACOS WITH GREEN ONION-AVOCADO SAUCE - BROOKLYN …
2021-05-27 Slice off the root end and rough chop. In the pitcher of a blender, combine green onions, avocado, cilantro, lime juice, sea salt, and 3 tablespoons water. Add additional water, a tablespoon at a time, as needed to get the blending/texture right. Warm tortillas in the same pan used for the onions, 1 - 2 minutes per side.
From brooklynsupper.com


EASY FISH TACOS - THE BEST FISH TACO RECIPE WITH FISH TACO SAUCE!
2021-04-23 Fish Taco Sauce. While the fish cooks, make the sauce. In a bowl whisk together all of the sauce ingredients until well blended. Taste and adjust the amount of sriracha to make the sauce spicier if desired. If the sauce is too thick you can whisk in water, a teaspoon at a time, until you reach your desired consistency.
From kristineskitchenblog.com


BLACKENED COD FISH TACOS WITH CILANTRO AVOCADO SAUCE
2018-08-23 Chill until ready to use. Heat the 2 tablespoons olive oil in a non-stick, large skillet over medium high heat. Using a fish spatula, add cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
From aberdeenskitchen.com


GRILLED SALMON TACOS WITH AVOCADO SAUCE - CALIFORNIA AVOCADOS
Add avocados and blend again until just smooth. Taste for seasoning. This is for a medium thick sauce, add lime juice or water to thin. Place salmon on clean, oiled hot grates. Cook until you can see on the edges it’s mostly cooked, about 5-8 minutes depending on thickness of the filet. Flip the fish and cook another 1-2 minutes on this side.
From californiaavocado.com


CRUNCHY FISH TACOS WITH AVOCADO LIME SAUCE | URBAN BAKES
2019-03-21 Instructions. Combine sour cream, avocado, 1 1/2 tablespoons lime juice, chile and 1/4 teaspoon salt in a food processor and pulse until smooth, about 1 minute. Place into a bowl, cover and chill in fridge until ready to serve. In a small bowl, whisk red wine vinegar, 2 tablespoons lime juice and sugar until sugar is dissolved.
From urbanbakes.com


FISH TACOS WITH AVOCADO RECIPE - RECIPES.NET
In these fish tacos, fish seasoned with spices is served with avocado, cabbage, and pico de gallo. Topped with creamy sauce, it's served in warm tortillas. Topped with creamy sauce, it's served in warm tortillas.
From recipes.net


HOLY GUACAMOLE: SPICY FISH TACOS WITH AVOCADO-YOGURT SAUCE
2013-04-26 Marinate the Fish: In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth. Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
From crumbblog.com


FISH TACOS WITH TUNA STEAK BEST RECIPES
How to cook fish for tacos? Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked. Remove fish onto plate then flake into large pieces. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice.
From findrecipes.info


FISH TACOS WITH AVOCADO SAUCE RECIPE - CUISINART.COM
Flake fish into large chunks and add to corn and lettuce mixture. Add diced tomatoes on top. While fish was cooking, mix up avocado sauce. Cut and pit both avocados, placing flesh into a bowl, Add zest of 2 limes and the juice of one lime. Mash avocado until near creamy, mix in yogurt, red wine vinegar, and salt and pepper.
From cuisinart.com


GRILLED FISH TACOS + AVOCADO SALSA - THE PEACH KITCHEN
2020-05-29 Assemble the Tacos. Heat tortilla over fire in stove top or the oven. Fill with the shredded lettuce/cabbage. Top with grilled fish and spoon Avocado Salsa over top. Drizzle with Garlic Cream Sauce. Squeeze a lime wedge and add your favorite hot sauce. ♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR ...
From thepeachkitchen.com


FISH TACOS WITH AVOCADO CREAM SAUCE - THECOOKFUL
Transfer to a cutting board and cut into bite-sized pieces. Meanwhile, measure cabbage, 1 tablespoon lemon juice, ¼ teaspoon salt, black pepper and garlic powder into a medium bowl. Stir. Set aside. Into a food processor or blender, put the avocado, basil leaves, Greek yogurt, 1 teaspoon lemon juice, and ¼ teaspoon salt.
From thecookful.com


STEAMED FISH TACOS WITH AVOCADO SALSA - PALATABLE PASTIME
2022-03-18 Cover steamer and steam the fish for 12-16 minutes (depending on fish thickness) or until fish is firm, opaque, and flakes easily with a fork. Lift fish out of steamer and place on a plate. Turn the fish over and remove skin, discarding it. Squeeze the limes over the fish. Break the fish into chunks and fill doubled tortillas, adding cabbage ...
From palatablepastime.com


BLACKENED FISH TACOS WITH AVOCADO SAUCE - AS EASY AS APPLE PIE
2015-04-13 Cook the fish: Heat 2 tablespoons of oil in a large skillet on medium-high heat. Add the fish and cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.Transfer to a serving dish.
From aseasyasapplepie.com


FISH TACOS WITH AVOCADO-MANGO SALSA RECIPE | MYRECIPES
Directions. Step 1. Combine mango, avocado, onion, cilantro, garlic and lime juice in medium bowl. Season to taste with salt, if desired; set aside. Season cod with chili powder and salt, if desired. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook cod, turning occasionally, 4 minutes or ...
From myrecipes.com


FISH TACOS WITH CILANTRO LIME SAUCE - SCRATCH TO BASICS
2022-07-06 Heat a pan with 1 Tbsp oil on medium heat. Cook the fish in the hot pan for 3-4 minutes and then flip. You'll know it's cooked when it flakes easily with a fork. Drizzle the fish with juice from ½ lime, remove from the pan and set aside. Assemble the …
From scratchtobasics.com


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