Fish Tacos
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
10
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
1 large avocado
1 1/4 cup shelf stable of Almond Breeze Unsweetened Original almondmilk
2 tablespoons lime juice
1/2 cup fresh cilantro (major stems removed)
1/2 teaspoon salt
1 pound tilapia
2 tablespoons olive oil
2 tablespoons blackened seasoning
10 corn tortillas
1 cup red cabbage (thinly shredded)
1 corn on the cob (charred on the grill and cut off the cob)
1 jalapeño (sliced into medallions)Cilantro (for garnish)
Directions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- 2
Rub tilapia with olive oil, then sprinkle blackened seasoning on top side of fish, coating liberally.
- 3
Bake fish for 10 minutes, until the fish is cooked through. Allow to cool slightly while you make the crema.
- 4
Step 4: To make the crema, blend all ingredients until smooth!
- 5
Heat the corn tortillas on a grill or in a microwave until warm. Fill tortillas with a few tablespoons of cabbage.
- 6
Break the tilapia up slightly with two forks. Place tilapia over cabbage, then add the charred corn, jalapenos, and cilantro. Finish with a healthy drizzle of crema and sweet thai chili almonds for extra crunch!
Made with these products:
Courtesy of: Broma Bakery
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