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Fish Tacos with Creamy Avocado Salsa
Official COFFEE MATE®
Fish Tacos with Creamy Avocado Salsa
Level
Easy
Prep
15 min
Cook
10 min
Servings
8 to 10 servings
- The marinade for this Fish Tacos with Creamy Avocado Salsa recipe adds great flavor to this new crowd pleaser. Garnish with tomatoes, lettuce and lime.
Key Ingredients
Ingredients
- ●8 tilapia fish fillets
- ●1 tablespoon olive oil
- ●2 limes, juiced
- ●2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
- ●1/2 cup roughly chopped onion
- ●1 1/2 teaspoons butter
- ●1/2 to 1 cup Coffee mate® Original Liquid Coffee Creamer
- ●3 poblano chiles, roasted, peeled and seeded
- ●1/3 cup chopped cilantro
- ●1 serrano chile, deveined, seeded and chopped
- ●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
Make It
Step 1
Place fish fillets in a large freezer bag; add olive oil, lime juice and 1 tablespoon bouillon. Seal; gently shake the bag to cover fillets in marinade. Refrigerate for 30 minutes.
Step 2
Cook onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.
Step 3
Place Coffee mate Original Flavor Liquid, sautéed onions, poblano chiles, cilantro, serrano chile, remaining tablespoon bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth.
Step 4
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.
Step 5
Heat tortillas on a skillet.
Step 6
Place fish on tortillas and top with about 1 to 2 tablespoons of creamy avocado salsa.
Step 7
Serve with tomatoes, chopped lettuce and a lime wedge.
