Written by Chris –
Fish tacos, in their simplest form, consist of tender pieces of fish, a little shredded cabbage and a creamy dressing folded into a warm corn tortilla. You can grill, sauté, fry or broil the fish. With all these options — and add all the possible toppings you could do (crema or sour cream, salsa, guacamole, cabbage slaw, etc.) — you can create a fish taco that’s different from anyone else’s.
Ericka of Nibbles & Feasts shared her twist on this Mexican seafood classic. Tender marinated pieces of tilapia are sautéed until golden, then wrapped in a warm corn tortilla.
Ericka’s twist is in the salsa. Roasted poblano chiles, serrano chile, cilantro and avocado are blended together and thinned down with a little Coffee-mate. Coffee-mate is the perfect addition because it adds just the right amount of creaminess. And if you are like me, and sneak in an extra serrano chile, it does a good job of cutting down the heat.
Ingredients for 8 to 10 servings:
- 8 tilapia fish filets (any white flakey fish will do!)
- 1 tablespoon olive oil
- 2 limes, juiced
- 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon (I used 1 teaspoon and it was great!)
CREAMY AVOCADO SALSA
- 1/2 cup roughly chopped onion
- 1 1/2 teaspoons butter
- 1/2 to 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
- 3 poblano chiles, roasted, peeled and seeded*
- 1/3 cup chopped cilantro
- 1 serrano chile, deveined, seeded and chopped
- 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- 2 avocados, pitted, peeled and sliced in big pieces
- 2 tablespoons canola oil
- 8 to 10 corn tortillas
- 3 roma tomatoes, chopped
- 6 cups chopped iceberg lettuce or cabbage
- 1 lime, chopped in wedges for garnish
PLACE fish filets in a large freezer bag; add olive oil, lime juice and bouillon. Seal; gently shake the bag to cover filets in marinade. Refrigerate for 30 minutes.
FOR CREAMY AVOCADO SALSA:
COOK onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.
PLACE ½ cup Coffee-mate, sautéed onions, poblano chiles, cilantro, serrano chile, bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth. If you prefer a thinner salsa, blend in more Coffee-mate.
* There are a number of ways to roast poblano chiles. My favorite is on the grill. Lay the poblano chiles onto the grate and allow them to roast for a few minutes until blistered and blackened. Flip the chiles with a pair of tongs and roast the other side for a few more minutes or until blistered and blackened. Remove from grill and place in a bowl. Cover with plastic wrap to seal the steam inside the bowl. Allow the chiles to cool for about 20 minutes. Peel the blistered skin from the chiles – it should come off easily. Cut the tops off and remove the seeds and stems. That’s it!
HEAT canola oil in large skillet over medium heat. Cook fish for 5 to 7 minutes or until fish flakes easily when tested with a fork. Do not overcook. Remove from skillet; set aside.
HEAT tortillas in a skillet.
PLACE fish on tortillas and top with about 1 to 2 tablespoons of creamy avocado salsa.
SERVE with tomatoes, chopped lettuce and a lime wedge.
Enjoy! And thank you, Ericka for this delicious recipe! I’ve already made it a number of times!
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