With avocado crema and slaw, these fish tacos are bright and fresh. This quick and easy fish taco recipe is great for weeknights because it is healthy and tastes great.
INGREDIENT
– 10 to 16 ounces mahi mahi fillet– 2 Tbsp avocado oil– 2 tsp chili powder– ½ tsp sea salt to tasteFor the Tacos:– 6 corn tortillas*– Carrot Coleslaw**Avocado Crema:– 1 avocado– ¼ cup plain Greek yogurt or sour cream– ¼ cup cilantro– 2 Tbsp fresh lime juice– 1 small clove garlic– ½ tsp sea salt
Made four days ahead, coleslaw is ready whenever. Use half my coleslaw recipes to avoid leftovers. Sitting improves coleslaw, so make it ahead.
Step 1
INSTRUCTIONS
Place mahi mahi, avocado oil, chilli powder, and sea salt in a large zip lock bag. Seal and shake the bag to season and oil fish. Marinate 15–12 hrs.
Step 2
Preheat the oven to 400°F before baking fish. Spray a casserole dish or baking sheet with cooking spray and place marinated fish fillets. Bake fish for 12–15 minutes.
Step 3
A 145-degree internal temperature indicates cooked fish. Put a meat thermometer in the thickest part of each fillet and wait until the numbers stop moving.
Step 4
Remove fish from oven and fork-chunk. Add avocado oil to chopped fish for flavour. Combine avocado crema ingredients in a small blender or food processor. Smoothly blend. If necessary, blend with cold wate
Step 5
Your preferred tortilla-heating method. Place your favourite baked mahi mahi in corn tortillas. Adding cabbage slaw and avocado crema. Taco lime juice needs lime wedges.