BLACKENED FISH TACOS WITH AVOCADO SLAW
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
"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.
FISH TACOS WITH CREAMY AVOCADO SAUCE
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
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
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
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
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
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
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 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
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
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
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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