Fish Tacos with Creamy Avocado Sauce

Name: Fish Tacos with Creamy Avocado Sauce
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yield: 8
Ingredients: 8 fish fillets, tilapia; 1 tablespoon olive oil; 2 limes, its juice; 1 tablespoon Maggi chicken bouillon; 1/2 cups white onion, chopped, cut into pieces; 1 1/2 teaspoons butter; 1/2 cups sour cream, no lactea; 3 Poblano chiles, roasted, peeled and seeded; 1/3 cups fresh cilantro, chopped; 1 serrano chile, deveined, seeded and chopped; 1 tablespoon Maggi chicken bouillon; 2 avocados, without bone, peeled and cut into large pieces; 2 tablespoons canola oil; 9 corn tortillas; 3 tomatoes, chopped; 6 cups lettuce, chopped; 1 lime, cut into pieces for garnish

Sofía Padilla Castro

This recipe is a delicious dish of fish tacos with creamy avocado sauce. Prepare it as lunch or even as main foods. Ideal for the whole family, even your children will love it. Ideal for maintaining health and diet

Reviewed by Editorial Team of Kiwilimón

1 comentarios

	47
Favorites

Collections

Planner

Grocery List

Ingredients

Servings

8 fish fillets, tilapia
1 tablespoon olive oil
2 limes, its juice
1 tablespoon Maggi chicken bouillon
1/2 cups white onion, chopped, cut into pieces
1 1/2 teaspoons butter
1/2 cups sour cream, no lactea
3 Poblano chiles, roasted, peeled and seeded
1/3 cups fresh cilantro, chopped
1 serrano chile, deveined, seeded and chopped
1 tablespoon Maggi chicken bouillon
2 avocados, without bone, peeled and cut into large pieces
2 tablespoons canola oil
9 corn tortillas
3 tomatoes, chopped
6 cups lettuce, chopped
1 lime, cut into pieces for garnish

Preparation

15 mins

10 mins

Medium

TO MARINATE:
Place the fish fillets in a large freezer bag, add the olive oil, lemon juice and the chicken broth.
Seal and gently shake the bag to cover the fillets with the marinade.
Refrigerate for 30 minutes.
FOR CREAMY AVOCADO SAUCE:
Cook the onion and butter in a small skillet over medium-high heat, stirring frequently, until the onion is transparent.
Put the Coffe-mate, cooked onion, poblano peppers, coriander, serrano pepper, broth and avocados in a blender and cover.
Blend for 30 seconds or until smooth.
FOR THE TACOS:
Heat the canola oil in a large skillet over medium heat.
Cook the fish for 5 to 7 minutes or until the fish flakes easily with a fork.
Be careful not to burn.
Remove from the pan and reserve.
Heat the tortillas in a pan.
Place the fish on the tortillas and pour 1 to 2 tablespoons of creamy avocado sauce over the fillets.
Serve with tomatoes, chopped lettuce and a slice of lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Do you want to know what other nutrients this or other recipes have?

Provided by