Chipotle Fish Tacos with Zesty Avocado Crema! Resharing Thi

• 總時間: 11 minutes

食材

For the fish:

1 tsp chipotle chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1 lb cod filets

Olive oil

For the crema:

1/2 cup cottage cheese

2 ripe avocados

1/4 cup chopped fresh cilantro

Zest of 1/2 lime

Juice 1 lime

1/2 tsp salt

1/2 tsp cumin

Pepper to taste

For the tomato-jalapeño salsa:

1 pint cherry tomatoes, chopped

1 jalapeño, seeded and finely chopped

1/2 cup chopped fresh cilantro

Juice of 1/2 lime

1/4 tsp salt

Pepper to taste

Tortillas of your choice, for serving

Shredded red cabbage, for serving

Chopped cilantro, for serving

Optional pickled onions:

1 large red onion, thinly sliced

1/2 cup white vinegar

1/2 cup water

2 tbsp honey

3 tbsp finely chopped fresh cilantro

1 tbsp sesame seeds

1/2 tsp salt

1/4 tsp pepper

步驟

Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2️⃣Make the pickled onions, if using. Warm the vinegar over the stove until just before boiling. Next, add the onions, vinegar, water, honey, cilantro, sesame seeds, salt and pepper to a jar and cover with a seal-tight cover. Shake to combine and set aside. 3️⃣Make the crema. Add the cottage cheese, avocado, cilantro, lime zest, lime juice, salt, cumin and pepper to a food processor and process until smooth. 4️⃣Make the fish. First, add the spices to a small bowl and mix to combine. Add the cod to the sheet pan, then cover each filet with the spice mixture. Drizzle with olive oil and place in the oven for 10-12 minutes, until the fish flakes easily with a fork. 5️⃣Next, make the salsa. Add the salsa, jalapeño, cilantro, lime juice, salt and pepper to a bowl. Mix to combine. 6️⃣Assemble the tacos. Add the crema to each tortilla, then some red cabbage, fish, salsa, pickled onions, sauce of your choice and cilantro.