Recipe: Tortilla Crusted Fish Tacos with Avocado Crema

Recipe: Tortilla Crusted Fish Tacos with Avocado Crema

Recipe: Tortilla Crusted Fish Tacos with Avocado Crema

These fish tacos are one of my favorite weeknight dinners. The simplicity of using frozen breaded fish fillets, makes these an easy and flavorful meal. So often, when you buy fish fillets that are breaded and baked, they end up being mushy or greasy. These were neither of those things, and have some added flavor incorporated in their crunchy tortilla breading that I love! While I could go about breading some fish fillets my husband caught, I’d prefer he just keep them in our parent’s freezer so I don’t have to deal with the mess that is him trying to fillet! These frozen fillets do the trick and are a huge time saver.

I remember the first time I was at a restaurant in college and after asking for a recommendation on the menu, the server gushed about the amazing fish tacos. I distinctly remember thinking she was crazy! In my mind, Fish + tacos = GROSS! I was envisioning a hard shell taco with steamed fish, taco sauce and cheese. Ya…it wasn’t pretty.

Needless to say, I didn’t order the fish tacos that day, but somewhere along the line I did, and fell in love! I quickly realized, fish tacos aren’t just a standard taco with some fish meat slapped in there. They are all kinds of wonderful with notes of citrus, breaded fish, and usually a creamy sauce to finish it off. (No bottled taco sauce! haha)

Tortilla Crusted Fish Tacos with Avacado Crema Easy & Healthy Dinner Idea – Krafted KochTo get started, bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).

Meanwhile, to prepare the avocado cream, open one 5 oz. container of nonfat plain Greek yogurt. Take a half of an avocado and slice the flesh in both directions into about 1/4″ pieces. Grab the back of the avocado and squeeze out the pieces into the yogurt container. (I learned that trick from my sister, surprisingly enough!) To that, add the juice of a half lime, chili powder, cumin and garlic powder. Mix well and set aside.

Note: If you don’t have an extreme aversion to doing dishes, such as myself, feel free to mix this up in a small bowl so you have a bit more room to work with as opposed to the small yogurt container. I just like to avoid making a dirty dish at all costs.

Tortilla Crusted Fish Tacos with Avacado Crema – tortillas and cremaWhite corn tortillas are my favorite, but eating them raw leaves something to be desired in the texture department. I always throw them in a heated saute pan with a little bit of pan spray and cook on each side for 30-60 seconds on high. This helps to add some browned color and improves the texture of the tortilla by giving it a chewy bite. It will also help the tortilla to hold up to all of the ingredients you are about to pile in it!

Once your fish is baked and sliced into 1/4″ pieces, tortillas are heated and avocado crema is ready, begin to assemble your tacos. Start by spreading a generous amount of avocado cream on each tortilla, topping with 1/3 of a fish fillet, diced tomatoes and green onions. Serve immediately.

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