Most people think of fish tacos as a fried, greasy, indulgent food. These are exactly the opposite. Sautéed fish, fresh veggies, creamy fabulous avocado sauce. I am absolutely obsessed with them. Especially with my new pre-wedding diet demanding that I eat a little healthier, these are the perfect healthy option without losing any delicious flavor.
The true magic behind these tacos is the combination of textures. I am obsessed with texture in my food. You absolutely have to include the cabbage in this dish to balance the creamy sauce and soft fish. When you get that balance, these are absolute money.
The other bit of pixie dust is the avocado sauce. I use this sauce for a variety of dishes, and there is a vat of it in my fridge more often than not. It also works as a healthy dip for veggies or even tortilla chips. If you make nothing else off this blog, make the avocado sauce. It is to die for.
I suggest making the pico and avocado sauce ahead of time to marinade a bit, then cooking the fish when you are ready to eat. Another benefit of this meal, is that the toppings will last a few days. We are having the same meal tonight, as soon as my fiance gets home, and all I will have to do is cook more fish!
Pico de Gallo
1/2 lime juice and zest
3 small sweet peppers
1 clove garlic
1 serrano pepper (if desired for spicy-ness)
1 Tablespoon chopped cilantro
salt and pepper to taste
This is a very simple pico de gallo, but if you make it right it is delicious. First, mince the garlic. Squeeze the 1/2 lime into a small bowl and combine with chopped garlic. Let marinate while you prepare the rest of the ingredients. This will help soften the raw garlic flavor, while infusing it into the lime juice so it will go throughout the pico (instead of little chunks of raw garlic). Chop the rest of the ingredients into small pieces and combine in a bowl. If using the serrano pepper make sure to clean out the seeds and mince into tiny pieces so you don’t burn anyone’s mouths. Serrano gives pico a lovely heat, but it can hurt you if you aren’t careful with it.
Let the pico sit, covered, in the fridge while you prepare the other ingredients. Trust me, you don’t need a fancier pico for this dish. 🙂
Avocado Cream Sauce
1 cup greek yogurt
2 T cilantro leaves
1-2 cloves garlic
1/2 – 1 limes juice and zest
salt and pepper to taste
Combine all ingredients in blender or food processor on high until smooth and creamy. I have a Ninja blender, so if you have one too definitely use that. It is the best thing ever. Set aside in fridge until the rest of the meal is ready.
The rest of the taco…
(I couldn’t think of a more formal title….yes.)
Tilapia (I just cooked 2 pieces, but you will have enough toppings for a lot more. You basically need one piece of tilapia for two tacos. So portion from there)
1 T olive oil
Grated Cotija cheese (A crumbled queso fresco or other Mexican cheese would also work. In a pinch, use shredded colby or colby-jack)
Spice mixture (For fish. Use approximately equal parts of each. Except for the cayenne. Just use a dash of cayenne. Unless you want super spicy fish. You can taste a little as you mix the spices to see if you want more of anything. This is basically just a cajun seasoning blend, so if you have one you love already feel free to use that!)
- garlic powder
- onion salt
- black pepper
- crushed red pepper
- smoked paprika
- cayenne pepper
Heat olive oil in pan over medium heat. Sprinkle spice mixture generously over fish, and set in pan once the oil is hot.
Cook the fish thoroughly, flipping when needed, until flaky (see earlier picture). About 8 minutes.
While the fish is cooking, chop the red cabbage finely.
Warm tortillas on a skillet or in the microwave on a paper towel. When the fish is ready, portion as desired (I put 1/2 piece tilapia on each tortilla). Top with a sprinkle of cheese.
Top with avocado cream sauce, pico de gallo, and cabbage.
Make more fish the next day and devour again.