Fish Tacos with Avocado-Lime Crema

Fresh Fish TacosTacos are not just served on Tuesday’s in our house. In fact, we eat them about 2 times per week. They are super easy and with the right ingredients, they’re pretty darn healthful. These fish tacos are exactly that – healthy! The smoky flavors of cumin and paprika pair perfectly with this tangy sauce making each bite a perfect balance of flavors!

Serves: 4

Ingredients

For the crema:
• ¼ cup green onions, thinly sliced.
• ½ cup fresh cilantro, chopped.
• 3 Tbsp. fat-free mayonnaise.
• ½ ripe avocado, mashed.
• 3 Tbsp. plain Greek yogurt.
• 1 tsp. grated lime rind.
• 2 Tbsp. fresh lime juice.
• ¼ tsp. Celtic sea salt.
• 2 garlic cloves, minced.

For the tacos:
• ¼ cup green onions, thinly sliced.
• ½ cup fresh cilantro, chopped.
• 3 Tbsp. fat-free mayonnaise.
• ½ ripe avocado, mashed.
• 3 Tbsp. plain Greek yogurt.
• 1 tsp. grated lime rind.
• 2 Tbsp. fresh lime juice.
• ¼ tsp. Celtic sea salt.
• 2 garlic cloves, minced.

Directions

*Preheat oven to 425 degrees Fahrenheit.
1 – Add the mayonnaise, avocado, yogurt, lime rind, lime juice, garlic and sea salt in a bowl and mix with a fork to make sure you have a creamy consistency. Add the onion and cilantro and incorporate. Set aside.

2 – To prepare the fish, combine the taco spices: cumin, coriander, paprika, red pepper flakes, garlic and sea salt in a small bowl and set aside.

3 – Place fish on a coated baking sheet (use the cooking spray to lightly dust). Sprinkle the spice mixture on both sides of the fish until completely coated (be generous here – use it all up).

4 – Bake fish at 425 degrees Fahrenheit for about 9 minutes. Test the fish with a fork to see if it pulls away and flakes easily. If so, it’s done. Take out of the oven and break into chunks with your fork (don’t overdue this part – you want the fish to still have body, not be totally broken down).

5 – Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.

6 – Take two shells and place on a plate. Add a few pieces of fish and top with ¼ cup cabbage mixture and drizzle 1 Tbsp. of the crema on top. Sprinkle with fresh cilantro and add a few lime wedges on the side of the plate.

Notes:For the cabbage mixture, you can certainly grab a pre-packaged cole slaw bag if your looking to save a bit of time. I also love to sub out the fish and use the same spice mixture with shrimp, chicken or steak. I’ll also serve black beans as a side dish along with some fresh fruit such as mango, watermelon and kiwi. Packed with nutrients and beautiful to look at!

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Inspired by: https://www.myrecipes.com/recipe/fish-tacos-with-lime-cilantro-crema