Healthy Fish Tacos with Creamy Avocado Sauce

It is Taco Tuesday! Where I live downtown, every single restaurant has signs outside on Tuesday. "Taco Tuesday! All taco's $1). It is tempting to try each and every one of them, but that would take months. It also would make my waistline expand at an exponential rate. 

Wanting to partake with the rest of my town, I decided to make some healthy taco's. Packed full of   veggies and served with a healthy Avocado Yogurt sauce. 

Because 80% of the corn out there is Genetically Modified and full of pesticides. I only get organic tortillas. These are my favorite! They are hand crafted and taste amazing! Do a blind taste test comparison and you will be willing to pay the extra dollar for these. 

These taco's are packed with nutrients, but they taste like they are bad for you. Enjoy!

Healthy Fish Tacos with Creamy Avocado Sauce

adapted from CRUMB

2 tbsp fresh lime juice

2 tbsp extra-virgin olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp sweet paprika

½ tsp salt

1 lb fresh white fish fillets (halibut, Mahi mahi, snapper, Tilapia etc.. Your choice.)

Avocado-Yogurt Sauce:

1 large ripe avocado, pitted and roughly chopped

¼ cup plain yogurt

1 tbsp fresh lime juice

½ cup roughly chopped cilantro

¼ tsp salt

¼ cup water

Tacos and Garnishes:

12 small corn tortillas

Shredded cabbage or broccoli slaw

Cilantro

Grated or Julienned Radish

Chopped tomato

Marinate the Fish:

In a small bowl, combine the lime juice, olive oil, chili powder, cumin, paprika and salt, and stir until smooth. Pat the fish dry with paper towels. 

Rub on both sides with the lime-pepper marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.

Prepare the Avocado-Yogurt Sauce:

While the fish marinates, prepare the avocado-yogurt sauce.

In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.

Cook the Fish:

In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.

Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.

Warm the Tortillas and Assemble the Tacos:

In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.

To assemble, place tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.

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