Tortilla Crusted Fish Tacos With Avocado Crema Food

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.

TORTILLA CRUSTED FISH TACOS WITH AVOCADO CREMA

Steps:

• To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don't own an Airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).
• Meanwhile, to prepare the avocado cream, combine the Greek yogurt and avocado so it is smooth. To that, add the lime juice, chili powder and garlic powder. Mix well and set aside.
• Throw your tortillas in a heated saute pan with a little bit of pan spray and cook on high on each side for 30-60 seconds. This helps to get some browned color on them and improves the texture of the tortilla by giving it a chewy bite.
• Remove your fish from the oven when it is done and slice into 1/4" strips.
• To assemble your tacos, start by spreading a generous amount of avocado cream on each tortilla, topping with 1/3 of a fish fillet and diced tomatoes and green onions. Serve immediately.

THE ULTIMATE FISH TACOS

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

CAULIFLOWER TACOS WITH AVOCADO CREMA

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
• In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
• Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
• Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
• Put on a platter and garnish with lime wedges and cilantro leaves.

GRILLED FISH TACOS WITH CHIPOTLE CREMA

Steps:

• Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
• Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
• Heat a grill pan or grill over high heat for at least 5 minutes.
• Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
• Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
• Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.