Fish Tacos with Avocado Cream

The last time I made fish tacos, I didn’t care for them. I don’t even remember what I did because I didn’t document it with a photo, I just know that we all agreed they were “just okay”.

The other night I decided to give it another go and I’m glad I did!

Fish Tacos with Avocado Cream

I think it was the Avocado Cream that made these so good.

All you’ll need for the Avocado Cream is avocados, limes, garlic, sour cream and cilantro (not pictured).

Fish Tacos with Avocado Cream

Slice the avocado and then whack your knife into the seed like this:

Avocado Cream

Carefully turn the knife and the seed will come right out.

Avocado Cream

Pinch where the seed and knife meet and the seed will easily come off of your knife.

Scoop the avocado out into a bowl and add the juice from a lime so the avocado doesn’t turn brown

Avocado Cream

Mash the avocado with a fork (or potato masher or whisk).

Smack the garlic with the side of your knife and peel away the skin. Add coarse salt and then chop and smoosh into a thin paste.

Smoosh – it’s a technical term.

Fish Tacos with Avocado Cream

Add the garlic to the avocado and then chop up a bunch of cilantro.

Fish Tacos with Avocado Cream

Add to the avocado and stir. Next, add a dollop of sour cream and combine.

Avocado Cream

Set in the fridge for now.

Next, thinly slice some red cabbage:

Fish Tacos with Avocado Cream

It adds a nice crunch to the tacos not to mention color!

Clean and dry your fish. I used 1/2 pound for two people.

Fish Tacos

This is snapper but you could also use mahi, grouper, shrimp, etc.

Cut the fish into smaller pieces and season with salt and pepper. I tried to make them all the same size so they’d cook evenly but I failed.

Fish Tacos

Next, dip the pieces of fish into melted butter and coated them with panko. You could also just lightly dust with flour or use an egg wash before the panko. You could even bake or grill it. It’s all up to you.

Fish Tacos

Add them to a hot pan with a little oil:

Fish Tacos

This won’t take long so watch them.

Flip, and then take them out as they finish cooking on the other side.

Fish Tacos

I’d say about 3 minutes each side but it all depends on how thin the fish is and how small your pieces are.

To assemble: Take a corn (or flour) tortilla and add about 3-4 fish pieces. Squeeze a little lime on top, layer the red cabbage and then a big dollop of the avocado cream.

Fish Tacos with Avocado Cream

Serve with Mexican rice, the extra avocado cream and sliced limes.

Fish Tacos

Dig in and enjoy!

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One Response to Fish Tacos with Avocado Cream

  1. I’m a complete novice concerning cooking, but this recipe was effortless even for me! It absolutely was utterly tasty!! Thanks on the beautiful individual who included this recipe!

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