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Friday, March 15, 2013

Fish Tacos with Pico de Gallo and Avocado Crema


I love Mexican food! This recipe would appear to have a lot of steps but almost everything can be made in a food processor/magic bullet. I had this completely made in under 30 minutes, the clean-up on the other hand may have taken a little longer...

Pico de Gallo
1 medium tomato, cut into chunks
1/4 medium red onion, cut into large chunks
1 tablespoon fresh cilantro
2 garlic cloves, peeled
1/2 jalapeno, seeded
1/2 teaspoon sea salt

Add all of the ingredients to a food processor (or magic bullet) and pulse a few times until everything is roughly chopped. Easy as that!

Dairy-Free Avocado Crema 
1 avocado
2 tbsp paleo mayo
1/8 cup chopped fresh cilantro
1 1/2 tsp fresh lime juice
1 tsp graded lime rind
1/4 teaspoon salt

Combine ingredients in food processor (or magic bullet) and pulse till combined. 

Tacos
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds white fish fillets (tilapia, basa, red snapper)
1 cup shredded cabbage
Whole lettuce leaves 

Combine cumin, coriander, paprika, pepper, salt and garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet covered with parchment paper. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl; break into pieces with a fork. Take whole lettuce leaves, place fish on top of lettuce; top each with 1/8 cup cabbage and 1 tablespoon crema and pico de gallo.

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