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Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Place the fish fillets on the prepared sheet pan. Drizzle with olive oil and sprinkle with chili powder, paprika, garlic powder, salt, and pepper. Toss gently to coat.
- Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, prepare the avocado crema by blending the avocado, Greek yogurt, lime juice, and half of the cilantro in a food processor until smooth. Season with salt and pepper to taste.
- Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing a portion of fish in each tortilla, topping with shredded cabbage, carrots, and a drizzle of avocado crema. Garnish with remaining cilantro.
- Serve immediately with lime wedges on the side.
Chef’s Tips
- For extra flavor, marinate the fish in the spices and olive oil for 30 minutes before baking.
- Add a pinch of cayenne pepper to the avocado crema for a spicy kick.
- Use whole wheat tortillas for an extra boost of fiber.
Nutrition (per serving)
Approximate calories: 350, Protein: 26g, Carbs: 32g, Fat: 15g
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