Fish Tacos

Prep Time

20

Minutes

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. 1

    Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

  2. 2

    Rub tilapia with olive oil, then sprinkle blackened seasoning on top side of fish, coating liberally.

  3. 3

    Bake fish for 10 minutes, until the fish is cooked through. Allow to cool slightly while you make the crema.

  4. 4

    Step 4: To make the crema, blend all ingredients until smooth!

  5. 5

    Heat the corn tortillas on a grill or in a microwave until warm. Fill tortillas with a few tablespoons of cabbage.

  6. 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:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Courtesy of: Broma Bakery

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