Creamy Avocado Fish Tacos - | WBTV Charlotte

Creamy Avocado Fish Tacos

Presented by Ashleigh Easterling, Personal Chef, Meal Prep Consultant
Yield: 4 servings (two tacos) 

  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (5-ounce)Mahi Mahi fillets
  • 8 (6-inch) corn tortillas OR lettuce wraps 
  • 8 lime wedges (optional)
1.        Sprinkle fish evenly with salt, black pepper and a squeeze of lime. 

2.        Heat a large nonstick skillet over medium-high heat. 

3.        Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.        Warm tortillas according to package directions.

5.        Divide fish and top with the mango salsa and creamy avocado sauce. 

6.        Serve with lime wedges, if desired.

Mango Salsa 

  • 1 mango, peeled and diced
  • 1/2 cup peeled, diced cucumber
  • 1 tablespoon finely chopped jalapeño
  • 1/3 cup diced red onion
  • 1 tablespoon lime juice
  • 1/3 cup roughly chopped cilantro leaves
  • Salt and pepper
1.        Combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Creamy Avocado Sauce 

  • 1/2 ripe avocado
  • 3/4 cup packed fresh cilantro
  • 1/2 cup nonfat plain yogurt
  • 2 scallions, chopped
  • 1 clove garlic, quartered
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
1.        Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth. Top the taco with the sauce or toss in cabbage for a slaw. 

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