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.