Fish Tacos with Avocado-Cilantro Sauce
Fish Tacos with Avocado-Cilantro SauceServing Size: 4
|
| Amount | Measure | Ingredient |
|---|---|---|
| 1 | lb | firm white fleshed fish such as halibut or cod diced into ½” cubes |
| 1/2 | tsp | chili powder |
| 1 | tsp | garlic powder |
| 1/2 | tsp | salt and pepper |
| 1 | tsp | lime juice |
| 1 | tsp | fresh salsa or picante sauce |
| 2 | Tbsp | butter |
For the Avocado Cilantro Sauce
| Amount | Measure | Ingredient |
|---|---|---|
| 1 | medium | ripe avocado, seeded and peeled (preferably the Hass variety) |
| 1 | cup | sour cream |
| 1/2 | cup | buttermilk |
| 1/4 | cup | Cilantro |
| 3 | cloves | garlic (about 1½ Tbsp fresh garlic) |
| 1/4 | cup | Yellow onion, roughly chopped |
| 2 | Tbsp | Lime Juice |
| 1/2 | tsp | black pepper |
| Red pepper sauce such as Tabasco to taste (usually about ½ tsp) | ||
| Salt to taste |
To prepare :
Prepare the avocado cilantro sauce first by combining all of the ingredients for the sauce in a blender. Cover and blend on puree setting (medium speed) until all ingredients are smoothly blended. Adjust the salt, pepper and pepper sauce to taste and refrigerate. To prepare the fish, melt the butter in a medium skillet until the butter foams. Season the diced fish with the salt, pepper, chili powder and garlic powder, tossing to coat well and add to the butter. Sauté 2-3 minutes or until the fish begins to turn opaque then lower the heat and add in the lime juice and salsa. Saute 3- 5 minutes more until the fish flakes easily when touched with the spatula. Serve right away on heated corn tortillas drizzling the avocado sauce over the fish then topping with lettuce, cheese, guacamole or any of your favorite taco toppings.
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