Baja Fish Tacos With Fresh Avocado Cream And Cilantro Salsa
From avocados from mexico.
Steps
For 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.
For 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 youd 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.
For 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.
Remove from heat onto a platter , flake with a fork.
Squeeze fresh lime juice over fish.
Cover with foil to keep warm.
W.
Ingredients
avocado, plain yogurt, mayonnaise, lime juice, honey, cilantro, kosher salt, water, diced tomatoes, jalapeno, onions, fresh cilantro, garlic powder, tilapia fillets, fish, brown sugar, chili powder, cumin, oregano, sweet paprika, ground cayenne pepper, ground allspice, canola oil, lime, lettuce, plum tomatoes, shredded cheddar cheese, corn tortillas