1 hr 10 mins
From Avocados From Mexico.
My Private Note
Units: US | Metric
For the Avocado Cream
- 1 whole ripe avocado, cut into chunks
- 2 tablespoons plain yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice (fresh or bottled)
- 1 tablespoon honey
- 1 small bunch cilantro
- 2 pinches kosher salt
- 1/4 cup water
For the Fresh Salsa
- 1 (28 ounce) can petite diced tomatoes, divided
- 1 whole jalapeno, divided
- 1 small onions or 1/4 large onion
- 1 small bunch fresh cilantro
- 1/2 teaspoon granulated garlic powder
- 3 pinches kosher salt
For the Fish
- 6 tilapia fillets, rinsed and patted dry
- 1 -2 tablespoon canola oil for coating fish
For the Rub
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3/4 teaspoon granulated garlic powder
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1For the Avocado Cream: Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.
- 2For the Salsa: Place half of canned tomatoes into food processor. Add half of the jalapeno, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you’d like more heat, add the rest of the jalapeno pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.
- 3For the Rub: Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
- 4Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
- 5Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
- 6Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa.
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Nutritional Facts for Baja Fish Tacos With Fresh Avocado Cream and Cilantro Salsa
Serving Size: 1 (447 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 468.4
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 6.2 g
- Cholesterol 83.5 mg
- Sodium 517.0 mg
- Total Carbohydrate 39.5 g
- Dietary Fiber 8.3 g
- Sugars 10.1 g
- Protein 35.4 g
The following items or measurements are not included: