I whipped up these fish tacos for Cinco de Mayo, but I loved them so much I figured I could make them for dinner on a regular basis. They are super easy and can be done with just about any fish you choose. The avocado crema is the star of this dish, courtesy of Elizabeth Rider.
Ingredients:
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ cucumber, finely chopped
- 1 tomato, finely chopped
- 1 bunch of kale, leaves removed from stems. Wash and chop leaves into small pieces.
- 2 fillets of wild-caught cod (or any white fish you like)
- 1/2 teaspoon sea salt
- Pinch of pepper
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 package of your favorite tortillas (Corn tortillas, cassava flour tortillas, almond flour tortillas. Choose whatever you like.)
In a bowl, combine cucumber, tomato, and kale. Drizzle a little olive oil, salt, and pepper into the bowl, toss and set aside. Season fish with salt, pepper, paprika, and cumin. Heat the oil in a saute pan over medium heat. Add fish to the pan and cook on one side for 2- 3 minutes, then flip them to cook on the other side for another 2-3 minutes.
Build your tacos to your preference. I use corn tortillas, heated in a skillet with a small tablespoon of olive oil for about 4 minutes on each side or until it lightly bubbles. Add fish, kale mixture, and top with avocado crema sauce. You can also add any other toppings you choose, such as cilantro, lime or hot sauce.
Avocado Crema
Ingredients:
- ½ cup plain unsweetened coconut yogurt (or greek yogurt)
- ½ large ripe avocado, seed removed and peeled
- 1-2 teaspoons fresh lime juice
- ½ teaspoon water
- 1 big pinch of sea salt
Place all ingredients in a blender or food processor and blend until creamy. Or, place all ingredients in a bowl and blend with an immersion blender until creamy. Use it anywhere you’d normally use sour cream. Can be stored in the refrigerator in an airtight container for up to 2 days.
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