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Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper. Brush this mixture over the fish fillets.
- Place the seasoned fish on the prepared sheet pan and roast in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
- While the fish cooks, prepare the avocado crema. In a blender, combine avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt. Blend until smooth and creamy.
- Warm the corn tortillas in a dry skillet over medium heat until pliable.
- Assemble the tacos by layering shredded cabbage slaw onto each tortilla. Top with a piece of roasted fish and a drizzle of avocado crema.
- Serve immediately, garnished with extra cilantro if desired.
Chef’s Tips
- Use any leftover avocado crema as a dip for veggies or as a salad dressing.
- For extra flavor, add a pinch of cayenne to the seasoning mix for the fish.
- Double the crema recipe if you love extra sauce on your tacos!
Nutrition (per serving)
Approximate calories: 350, Protein: 25g, Carbs: 30g, Fat: 15g
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