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Epic Baja Fish Tacos with Avocado Crema

 

Epic Baja Fish Tacos with Avocado Crema

Ingredients

Baja Fish Tacos:

2 lbs. cod filets

2 tablespoons avocado oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon ancho chili powder

1/4 teaspoon ground black pepper

16 corn tortillas

cooking spray

optional: fresh pico de gallo

Cabbage Slaw:

2 cups green cabbage, thinly sliced

2 cups purple cabbage, thinly sliced

2 tablespoons lime juice

1/4 cup chopped fresh cilantro

1 teaspoon honey

salt & pepper to taste

Avocado Crema:

2 avocados

1 garlic clove

1/4 cup fresh cilantro

1/4 teaspoon cumin

1/8 teaspoon red pepper flakes

1 1/2 tablespoon lime juice

2 tablespoons red wine vinegar

1 tablespoon olive oil

salt to taste


Instructions

Cilantro Lime Cabbage Slaw:

  1. To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Avocado Crema:

  1. To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Baja Fish Tacos:

  1. 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.
  2. Season both sides of cod with spice blend and gently rub in.
  3. Heat a large non-skillet skillet to medium high heat.
  4. Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)
  5. Remove cod from pan and set on a plate to rest.
  6. To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
  7. Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.


This Article And Recipe Adapted From This Site

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