So simple for a weeknight dinner, everyone will love these tacos.
Prep Time15 minutesmins
Cook Time6 minutesmins
Course: Dinner
Cuisine: American
Keyword: avocado crema, fish tacos, mango salsa
Servings: 4people
Ingredients
1 ¼poundswhite flaky fishlike cod, halibut, turbot, red snapper
3tablespoonolive oil
salt and pepper
tortillas, flour or corn (I like the street taco flour tortillas from Mission)
For the salsa
½red onion, sliced thin*
1ripe mango, cut into small pieces
½cuppineapple, cut into small pieces
1lime, freshly squeezed
¼cupcilantro, chopped
For the avocado crema
1large avocado, pitted and peeled
½cupsour cream**
½clovegarlic, peeled
½cupfresh cilantro
¼tsp salt
¼tsp pepper
1lime, freshly squeezed
Instructions
Heat up olive oil in a non-stick frying pan over medium-high heat. Generously salt and pepper fish. Add the fish skin side down first. Cook for 3 minutes. Flip and cook the other side for 3 minutes or until fish starts to flake and is cooked through.
Combine all salsa ingredients in a small bowl. Mix to coat everything in the lime juice. Set aside.
In a food processor, combine all of the ingredients for the crema. Process on high until well-combined. Place in a bowl and set aside.
Assemble the fish tacos, placing your fish on the tortillas, then the mango salsa, then topping with the avocado crema. Enjoy!
Notes
*If you're not a huge raw onion fan (like my husband), let the onions soak in cold water for 30 minutes to an hour (longer if possible). It takes the "bite" out of the onion and makes them tastier for even those with a raw onion aversion. **Feel free to sub in Greek yogurt if you'd prefer to have a healthier option. Both work great and taste delicious.