Week 52, Recipe 2: Fish Tacos with Avocado Salsa

Photo by Taste of Home

NOTES:

• Modified from Taste of Home
• I cut out the tomato that was in the original recipe.
• Seems like a lot of ingredients but the prep was fairly quick. It cooks in just 10 minutes!
• Double if you want. Leftovers probably aren't great but 1 lb of fish hardly made enough tacos for two adults and one 2 1/2 year old.

INGREDIENTS

• 1/4 cup lemon juice (or lime)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 pound cod, halibut or tilapia fillets
• SAUCE (for drizzling over tacos):
•  2 medium ripe avocados, divided (some is for the salsa)
• 1/2 cup sour cream
• 2 tbsp reduced-fat mayonnaise
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley flakes
• Dash cayenne pepper
• SALSA (for topping tacos):
• 1 small red onion, chopped
• 4 1/2 teaspoons chopped seeded jalapeno pepper
• 1 tablespoon minced fresh cilantro
• 1 1/2 teaspoons lime juice
• 1 garlic clove, minced
• 1/8 teaspoon salt (plus more, to taste)
• Corn or flour tortillas (I prefer corn)
• 2 cups shredded or finely sliced cabbage

DIRECTIONS

1. In a large resealable plastic bag, combine the lemon or lime juice, oil and garlic. Add fish; seal bag and turn to coat. Refrigerate for 30 minutes.

2. 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 avocado in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

3. Drain fish and discard marinade. Broil fish 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Slice or cut fish into smaller pieces. 

4. Place hot fish on the center of each tortilla. Top each with cabbage, sauce and salsa.