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The marinade for this Fish Tacos with Creamy Avocado Salsa recipe adds great flavor to this new crowd pleaser. Garnish with tomatoes, lettuce and lime.
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Original reipce makes 2 dozen Change Servings
PLACE fish filets in a large freezer bag; add olive oil, lime juice and bouillon. Seal; gently shake the bag to cover filets in marinade. Refrigerate for 30 minutes.
FOR CREAMY AVOCADO SALSA:
COOK onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.
PLACE Coffee-mate, sautéed onions, poblano chiles, cilantro, serrano chile, bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth.
HEAT canola oil in large skillet over medium heat. Cook fish for 5 to 7 minutes or until fish flakes easily when tested with a fork. Do not overcook. Remove from skillet; set aside.
HEAT tortillas on a skillet.
PLACE fish on tortillas and top with about 1 to 2 tablespoons of creamy avocado salsa.
SERVE with tomatoes, chopped lettuce and a lime wedge.
|Calories from Fat||140|
|Total Fat 16g||24%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 8g||31%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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