Roasted Fish Tacos with Avocado Crema and Mango
Roasted Fish Tacos with Avocado Creman and Mango is a side dish that serves 8. For $1.77 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 273 calories, 15g of protein, and 16g of fat. Only a few people really liked this Mexican dish. This recipe from Feed Me Phoebe requires snapper, mango, hass avocado, and shallot. 6 people have made this recipe and would make it again. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is good. Try Fish Tacos with Lime Creman and Mango Salsa, Fish Tacos with Avocado-Lime Crema, and Grilled Fish Tacos with Mango Salsan and Cilantro Crema for similar recipes.
Servings: 8
Ingredients:
1/2 cup cilantro leaves, plus more for garnish
8 6-inch corn tortillas
1 large clove garlic
1 garlic clove, minced
1 Hass avocado
1 teaspoon honey
1/2 teaspoon hot sauce
Juice of 2 limes
1 mango, peeled, pitted and cut into 1/4-inch dice
1 tablespoon extra-virgin olive oil
Sea salt
1 large shallot, thinly sliced
2 8-ounce skinless snapper, catfish, tilapia, sole, or other thin white fish fillets
1 1/2 cups sour cream
2 tablespoons water
Equipment:
baking pan
oven
food processor
aluminum foil
Cooking instruction summary:
Preheat the oven to 400°. In a 9-by-13-inch glass or ceramic baking dish, mix the shallot with the garlic, lime juice, honey, hot sauce, olive oil and 1 teaspoon of salt. Arrange the fish in the dish and turn several times to coat. Let the fish stand in the marinade for 10 minutes.Roast the fish for 10 minutes, until cooked through, then flake with a fork.Meanwhile, in a small food processor combine the sour cream with the avocado, cilantro, garlic, water and 1 teaspoon salt. Puree until smooth.Wrap the tortillas in foil and warm in the oven for 1 minute, until soft and pliable. Arrange the fish in the tortillas and top with the avocado crema and diced mango. Garnish with cilantro leaves, fold the tortillas over the filling and serve right away.
Step by step:
1. Preheat the oven to 400°. In a 9-by-13-inch glass or ceramic baking dish, mix the shallot with the garlic, lime juice, honey, hot sauce, olive oil and 1 teaspoon of salt. Arrange the fish in the dish and turn several times to coat.
2. Let the fish stand in the marinade for 10 minutes.Roast the fish for 10 minutes, until cooked through, then flake with a fork.Meanwhile, in a small food processor combine the sour cream with the avocado, cilantro, garlic, water and 1 teaspoon salt. Puree until smooth.Wrap the tortillas in foil and warm in the oven for 1 minute, until soft and pliable. Arrange the fish in the tortillas and top with the avocado crema and diced mango.
3. Garnish with cilantro leaves, fold the tortillas over the filling and serve right away.
Nutrition Information:
covered percent of daily need
