avocado crema

<em>These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!</em>

Epic Baja Fish Tacos With Avocado Crema

lbs. cod filets

avocado oil

teaspoon garlic powder

paprika

cumin

teaspoon sea salt

ancho chili powder

teaspoon ground black pepper

corn tortillas

cooking spray

pico de gallo

green cabbage, thinly sliced

purple cabbage, thinly sliced

lime juice

cilantro

honey

salt & pepper

2 avocados

clove

cup fresh cilantro

teaspoon cumin

teaspoon red pepper flakes

tablespoon lime juice

red wine vinegar

tablespoon olive oil

salt

Epic Baja Fish Tacos with Avocado Crema

To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Cilantro Lime Cabbage Slaw:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Avocado Crema:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

Baja Fish Tacos:

AMAZING! My husband grew up in So. Cal with fish tacos as his favorite dish, ordering at local restaurants as well as in Mexico.  He said these were the best fish tacos he's ever had!

Made this using grouper and it was restaurant quality! Will make again and again!

Very easy to make and delicious! Flavours of the slaw, sauce and fish make for a fantastic taco.

https://www.youtube.com/watch?v=0kd1DqMs48I

These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! These fish tacos are pan seared with a blackening spice, no frying or batter required! The perfect healthy dinner recipe everyone in your family will love!
Recipe: https://www.joyfulhealthyeats.com/epic-baja-fish-tacos-with-avocado-crema/

Marinated skirt steak is the star of these street tacos: enhanced by the onion, cilantro, and homemade restaurant-style salsa and avocado.

San Diego Style Street Tacos

street taco size corn tortillas

lb skirt steak, (trimmed)

beer, (lager style)

vegetable oil

lime, (juiced, then sliced)

orange (juiced, then sliced)

cilantro, (chopped)

garlic, (minced)

tsp white pepper

tsp cumin

tsp Mexican oregano

cinnamon

sweet onion, (finely diced)

cilantro, (finely chopped)

restaurant-style salsa

avocado

sour cream

Make the marinade

Combine all ingredients for the marinade in a bowl and whisk together. Once orange and lime have been squeezed, slice them both and drop them in the marinade. Transfer marinade to a sealable plastic bag.

Marinade the skirt steak

Using a Jaccard or fork, pierce the surface of the steak and add it to bag. Remove as much air as possible and massage to ensure meat is completely covered in marinade. Place bag on a plate and put in refrigerator for at least 8 hours but preferably 24 hours. Flip bag occasionally to ensure even coating in marinade.

Remove the meat from marinade

Remove meat from marinade and blot dry with a paper towel. Allow meat to come up to room temperature while you prepare your grill. Discard marinade.

Prepare the grill

Light grill and set up for direct high heat, getting coals as close to the cooking grate as possible to ensure the best searing of the meat.

Make the avocado crema

While grill is coming up to temp, combine all ingredients for avocado crema in a small blender and blend till smooth.

Grill the steak

Place meat directly over hot coals and grill for a total of 8 minutes, flipping every 2 minutes.

Rest the steak and warm the tortillas

Remove from grill and let rest for 5 minutes. While meat is resting, warm tortillas by placing them on indirect heat of the grill. (You can also warm in microwave if needed for 15–20 seconds.)

Prepare tortillas and slice the steak

Place a double tortilla in a taco holder or on a plate. Slice steak across the grain and into small bite-sized pieces.

Dress the tacos

Place steak in tortillas and dress with onion, cilantro, salsa, and a drizzle of avocado crema.

This easy shrimp taco recipe is everything you&#x27;ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw... are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

Spicy Shrimp Tacos with Avocado Crema

1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)

tsp dark chili powder

tsp smoked paprika

oregano

garlic

tsp red pepper flakes

tsp kosher salt

lime (about 2 tsp)

tbsp avocado oil

avocado, seed removed and flesh scooped out

jalapeño, seeds removed

garlic,

limes, juiced (3 tbsp)

plain greek yogurt

water

green cabbage

purple cabbage

flour

Cilantro

Lime Wedges

In a small bowl, whisk together the marinade...

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.

While the shrimp is marinating, in a food...

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages....

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a...

You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).

Assemble the tacos: Place the tortilla down, add...

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo "wings" at J. Selby's in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!

Buffalo Cauliflower Tacos with Avocado Crema

milk

garlic powder, salt, and pepper

cauliflower (4-5 cups florets)

hot sauce (I used Frank’s brand)

cabbage

chopped fresh cilantro

tortillas

avocados

sour cream (yogurt would work, too)

lemon

Batter the cauliflower: 

Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.

Spice the cauliflower: 

Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.

Avocado Crema: 

Mix all ingredients in a food processor or blender until smooth.

Slaw

Toss the slaw with some of the avocado crema until it&#8217;s nice and creamy.

Tacos: 

Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

These look really good. We are fans of cauliflower in our house and this sort of recipe is a testament to their versatility. 

You mention a vegan place in MSP... I remember reading about a vegan 'butcher shop' that I really want to visit. I am not vegan, but I love to experiment and always am on board for making my meals better (in health and otherwise).

Do you have a guesstimate of what the calories would be without the slaw and tortilla per serving? 300ish calories maybe?

Oh yum! I just love these buffalo cauliflower tacos. My mouth is salivating with the thought of that hot sauce batter and that oh so creamy avocado crema!

Was just at J. Selby's this weekend! I sooooo wanted to try the buffalo cauliflower wings but it was only brunch so I was super bummed but can't to try your recipe!

https://content.jwplatform.com/videos/q4RKX3Ro.mp4

This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo “wings” at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!

Buffalo Cauliflower Tacos

You'll want to put this Avocado Salsa with jalapeño, cilantro and lime on everything! It's vegan, flavorful and EASY!

Avocado Salsa ( Mexican Green Sauce) 

medium avocado, ripe (1 cup, diced)

olive oil

coriander

garlic cloves

pepper

jalapeño (optional,

Place all ingredients in a food processor and pulse until blended. For a looser consistency, add a little more water as needed.

Everyone in the family loves it from age 8 to 83!!!

This is insanely delicious! 

We are blessed with an abundance of avocados now and wonder if this freezes?

Wow, thank you, Sylvia! Your dressing is just what the doctor ordered!
I was looking for an oil-free, plant-based dressing that included my
favorite flavors of cilantro, lime and avocado, and your recipe delivered
Tangy, flavorful and delicious! The coriander is a surprise and delightful
addition.

This avocado cream is absolutely fantastic! We tried it with the stuffed poblano peppers recipe (also 5 stars) and look forward to trying out this sauce on other dishes as well.

I love so much this avocado cream. thanks))

Creamy, bright avocado crema made with 6 whole food ingredients! Plant-based, SO versatile, and just 25 minutes and 1 blender required!

Easy Vegan Avocado Crema

raw cashews

Tbsp lime juice ((1 lime yields ~3 Tbsp

garlic, peeled

tsp sea salt ((plus more to taste))

water ((plus more if needed))

Sweet Potato Black Bean Enchiladas

Chipotle Tofu Chilaquiles

Sweet Potato Black Bean Tamales

Smoky BBQ Bean Tacos (Vegan, GF)

Black Bean Plantain Enchilada Bake

Add the cashews to a heatproof bowl and cover with hot water by a few inches. Set aside to soak for 20 minutes.

Drain the water and add the soaked cashews to a small blender* with the avocado, cilantro, lime juice (starting with the lesser amount), garlic, salt, and water (starting with the lesser amount). Blend until creamy and smooth, adding more water 1-2 tablespoons (15-30 ml) at a time as needed to encourage blending.

Taste and adjust as needed, adding more salt to taste, lime juice for tanginess, or garlic for zing.

Serve on enchiladas, chilaquiles, tamales, tacos, and more!

Best when fresh. Leftover sauce will keep in a sealed container in the refrigerator for 1-2 days, but the color will become darker. Not freezer friendly.

https://www.youtube.com/watch?v=zVLnNNn-_2s

Creamy, bright avocado crema made with 6 whole food ingredients! Plant-based, SO versatile, and just 25 minutes and 1 blender required!

Full Recipe: https://minimalistbaker.com/easy-vegan-avocado-crema/
 
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Easy Vegan Avocado Crema | Minimalist Baker Recipes

This avocado sauce is creamy, delicious, and easy to make.

Avocado Sauce

lime

Tajin spice blend

sea salt

black pepper

Combine all the ingredients in a blender or...

Combine all the ingredients in a blender or food processor and blend to combine. 

Pour into a bowl and using the back...

Pour into a bowl and using the back of a spoon, create swirls across the top. 

Optional - top with additional cilantro, sea salt,...

Optional - top with additional cilantro, sea salt, and Tajin. 

Serve immediately. 

My Avocado Crema with Garlic and Lime is a zesty cream sauce perfect for pairing with Mexican and Southwestern dishes!

Amazing Avocado Crema Recipe

avocados (ripe)

Greek yogurt (or sour cream)

garlic powder

Tbsp. lime juice (from 1 large lime or 2 small limes)

kosher salt)

Place avocados, Greek yogurt/sour cream, garlic powder and lime juice in a blender or food processor.

Blend

Process until smooth without lumps. Make sure there are no lumps! Season with sea salt and black pepper. 

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