Friday, November 11, 2011

On The Menu: Cilantro Lime Fish Tacos with Creamy Avocado Dressing

So, I've done a shrimp taco recipe before in a hard shell, but I've never really tried a fish taco in a soft tortilla before. These Cilantro Lime Fish Tacos with Creamy Avocado Dressing turned out really well. In fact, my husband said it was "an explosion of flavor." My only regret was not making more fish. I used only 2 Tilapia filets, which was enough for two large (burrito size) tacos or four small tacos. So feel free to double up on the Tilapia in this recipe if you want more.

• 2 Tilapia Filets, Thawed
• 1 Tbsp. Hot Mexican Style Chili Powder
• 1 Tbsp. Ground Cumin
• Garlic Salt
• 1 Lime
• Extra Virgin Olive Oil
• Two Large Flour Tortillas or 4 Small Flour Tortillas
• Cilantro
• Pico de Gallo (We used Store-Bought but you can certainly make your own from chopped red and white onion, tomato, lime, garlic and cilantro)
• Mozzarella Cheese
• Creamy Avocado Dressing (See Recipe Below)

Creamy Avocado Dressing:
• 1 Avocado, Cubed
• 1/2 Cup Sour Cream
• 1/4 Cup Mayo
• 1/4 Cup Milk
• 1 Tbsp. Minced Garlic
• Salt and Pepper to Taste
• Handful of Cilantro Leaves
• Handful of Flat-Leafed Parsely Leaves
• The juice of One Lemon

1. For the avocado dressing, put all the ingredients into a food processor or blender and mix until the consistency is creamy and everything is incorporated. Taste and adjust seasonings as necessary to your liking. Cover, and set aside in the fridge.

2. Preheat your oven to 425° F.
3. Mix together your cumin, chili powder, the juice from half of your lime, garlic salt, and about a Tbsp. of extra virgin olive oil in a small bowl. Rub both sides of your tilapia filets with the mixture - using all of it, and let marinade while your oven heats up. Sprinkle the tops of the filets with extra minced cilantro if desired (in our case, it's always desired).
4. Cook filets in a shallow baking pan until they are opaque all the way through. These filets were fairly small so only took about 9-10 minutes before they were done.

5. Build your tacos with the fish, and layer on the pico de gallo, mozzarella cheese, and creamy avocado dressing. Garnish with the other half of your lime. Enjoy! 

*Note: The recipe for the avocado dressing makes quite a bit. It's pretty good on cut up raw veggies, though!

No comments: