Name: Easy Fish Tacos
Prep time: 15 min
Cook time: 10 min
Yield: 8
Ingredients: 500g white fish fillets - for the fish; 1/2 tsp garlic powder - for the fish; 1/2 tsp smoked paprika - for the fish; 1/4 tsp ground cumin - for the fish; 1/8 tsp chili powder - for the fish; 1 tsp olive oil - for the fish; Salt, to taste - for the fish; Pepper, to taste - for the fish; 1 avocado - for the avocado cream sauce; 1 clove garlic - for the avocado cream sauce; 2 tbsp non-fat Greek yogurt - for the avocado cream sauce; Handful of fresh cilantro - for the avocado cream sauce; 1 lime, juiced - for the avocado cream sauce; Salt, to taste - for the avocado cream sauce; Pepper, to taste - for the avocado cream sauce; 3 roma tomatoes - for the pico de gallo; 1/2 red onion - for the pico de gallo; Handful of fresh cilantro - for the pico de gallo; 1/2 lime, juiced - for the pico de gallo; Salt, to taste - for the pico de gallo; 8 mini tortillas - for the other ingredients; 1/4 green cabbage - for the other ingredients; Fresh cilantro (for garnish) - for the other ingredients; 4 lime wedges (to serve) - for the other ingredients

These fish tacos are so easy to make and so delicious! Loaded with super flavorful pan-seared fish, shredded cabbage, pico de gallo and a zesty avocado cream sauce. An easy, healthy dinner for Taco Tuesdays or really Taco Anyday!

Prep Time 15 mins

Cooking Time 10 mins

Instructions

Make pico de gallo

Dice tomatoes, finely dice red onion and chop cilantro. Transfer to a large mixing bowl.
Add lime juice and mix to combine. Season to taste with salt. Set aside.

Make avocado cream sauce

Add all ingredients for the avocado cream sauce to a food processor and process until smooth and creamy. Set aside.

Cook fish

Combine all the seasonings for the fish in a small bowl.
Pat dry fish fillets and rub seasoning all over on both sides.
Heat up olive oil in a large nonstick skillet over medium heat. Sear fish for 2-3 minutes on each side or until cooked through. Remove from heat, set aside and keep warm.

Prepare other ingredients and assemble

Thinly slice green cabbage and cut lime into wedges.
Warm up tortillas. Sprinkle a little bit of water on each tortilla and heat up on a skillet for 1 minute on each side or until lightly golden brown.
On each tortilla, spread 1 tbsp of avocado cream sauce, then top with sliced cabbage, fish, pico de gallo, and drizzle more avocado cream sauce on top. Garnish with fresh cilantro and serve with lime wedges. Enjoy!

Notes

I used basa fillets but any mild white fish will work for this recipe.
Feel free to omit chili powder or adjust amount used according to your spice tolerance.
For dairy-free, substitute Greek yogurt with coconut yogurt or omit completely.
Feel free to omit garlic and onion if they bloat you.
You may use any tortillas that suit your dietary requirements (eg. corn, wholewheat, gluten-free etc.)

Easy Fish Tacos

Ingredients

Fish

Avocado cream sauce

Pico de gallo

Other ingredients