Fish Tacos With Avocado Dressing Food

FISH TACOS WITH AVOCADO SAUCE

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.

FISH TACOS

Steps:

• Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
• When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
• Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
• Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

FISH TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine all the ingredients for the slaw together in a large bowl and mix well. Season with salt and pepper if desired. Set aside. Next add the sour cream, avocado, cilantro, chopped jalapeno and lime juice into a blender or food processor. Pulse until well combined. In a small bowl, combine the dried oregano, garlic powder, cayenne pepper, brown sugar, smoked paprika and salt and pepper and mix. Rub the mixture on both sides of the fish. Heat oil in a large pan over medium heat. Once heated, add the fish to the pan and cook 4-5 minutes on each side, until the outside has browned and it's flaky. Remove from heat and break filets into pieces. In the same pan, heat the tortillas over low heat for about a minute. To assemble the tacos, evenly distribute the fish into each tortilla, add in the slaw, and drizzle with the avocado sauce. Top with fresh cilantro and cheese. Serve with lime wedges!

GRILLED FISH TACO SALAD WITH AVOCADO DRESSING

Steps:

• Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
• Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap® Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
• Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
• Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.

GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING

Steps:

• Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
• In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

BLACKENED FISH TACOS WITH AVOCADO SLAW

Steps:

• For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
• In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
• For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
• Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
• Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

FISH TACOS AND AVOCADO CREMA

Steps:

• Preheat your oven to 375 degrees.
• In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. If you don't want spicy fish, use about half of the seasoning.
• Place the fish in the oven and bake for about 10 minutes until the fish is flaky.
• While the fish is cooking place the avocado, cumin, salt, lime juice, and yogurt in a food processor and blend until smooth and creamy.
• Take your fish out of the oven and assemble your tacos. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the avocado crema per taco.

SALMON FISH TACOS W/CREAMY AVOCADO DRESSING AND VEGETABLE SLAW

Steps:

• In a small blender or food processor, combine tomatillos, jalapeno, cilantro, garlic, sour cream and avocado. Sprinkle with salt, freshly ground pepper and a squeeze of lime juice. Process into small chunks. Season with salt and pepper; set aside.
• Combine coffee and spices in a small bowl. Season salmon with salt and freshly ground pepper and sprinkle with spice mixture. In a large sauté pan, heat a thin film of oil over medium high heat. Sauté salmon in batches to desired doneness. Remove from pan to plate and tent with foil to keep warm.
• Serve warm corn tortillas or taco shells with salmon, slaw and extra avocado dressing on the side.

FISH TACOS WITH AVOCADO DRESSING

Steps:

• In a shallow dish, combine 2 tablespoons of the EVOO, the chili powder, the juice of 1 lime, and a little salt. Add the halibut and coat with the mixture. Let the fish marinate while you start the corn.
• Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, jalapeño, and a little salt and pepper. Cook for about 3 minutes, stirring frequently. Add the corn and chicken stock, bring it up to a bubble, then continue to cook for 2 minutes. Put the romaine and cilantro in a salad bowl, transfer the hot corn mixture to the bowl, and mix them together so the heat from the corn wilts the romaine. Wipe the skillet clean and return it to the stovetop over medium-high heat with 2 tablespoons of the EVOO. Once hot, add the halibut to the skillet and cook it on each side for 4 to 5 minutes, or until cooked through. Flake the fish into large chunks with a fork, then add it to the bowl with the corn and romaine.
• While the fish is cooking, make the avocado dressing. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, and then use a spoon to scoop the flesh into the bowl of a food processor. Add the zest of the 2 limes and the remaining juice of 1 lime to the food processor. Add the red wine vinegar and some salt. With the machine running, stream in the remaining 3 tablespoons of EVOO and a couple of shakes of hot sauce. Stop the processor, taste the dressing, and adjust the seasonings with more salt, pepper, and hot sauce to taste.
• Wipe out the skillet you cooked the halibut in. Place it over high heat and blister the tortillas in the dry pan for a few seconds on each side. As you remove them from the pan have a clean kitchen towel handy to wrap them in and help keep them warm and soft. You can also simply wrap the tortillas in a barely damp kitchen towel and heat them in the microwave until they are warm and supple.
• To assemble, arrange a pile of the halibut-corn-romaine mixture on a warm tortilla, top it with a spoonful of the avocado dressing, wrap, and roll it up. Eat and enjoy.

GRILLED FISH TACOS WITH AVOCADO SAUCE

Steps:

• Rinse fish and pat dry; cut into four equal portions.
• Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
• Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
• Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
• Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.