We’ll start with the avocado cream….
Cut the avocado in half. Carefully score the inside of the avocado as pictured. Squeeze the skin side together and the avocado will easily come out.
You’ll need to make the Baja rub for the fish. Double or even triple this recipe and save it for the next time. Be sure to separate what you’re going to save before you start seasoning the fish so you do not contaminate the rub you will be saving. Label and date. Seasonings needed are: brown sugar, chili powder, cumin, granulated garlic powder, sweet paprika, oregano, cayenne, salt, and allspice.
Mix all ingredients together and break up any lumps with your fingers.
You’ll need 6 tilapia fillets, rinsed and patted dry with a paper towel. Brush each fillet with canola oil.
Season each piece of fish with the rub mixture.
Each piece of fish should be well coated…Heat a non stick skillet with canola oil over medium high heat until very hot.
Flake the fish with a fork. Squeeze fresh lime juice over the fish. Now you’re ready to eat!
Baja Fish Tacos with Avocado Cream and Fresh Cilantro Salsa
For the Avocado Cream:
1 whole ripe avocado, cut into chunks
2 tablespoons low fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon lime juice, fresh or bottled
1 tablespoon honey
1 small bunch cilantro
2 pinches of kosher salt
¼ cup water
Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.
For the Fresh Salsa:
1 28 ounce can petite diced tomatoes
1 whole jalapeño
1 small onion or ¼ of large
1 small bunch fresh cilantro
½ teaspoon granulated garlic powder
3 pinches of kosher salt
Place HALF of canned tomatoes into food processor. Add HALF of the jalapeño, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you’d like more heat, add the rest of the jalapeño pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.
For the Fish:
6 tilapia fillets, rinsed and dried with a paper towel
1-2 tablespoons canola oil for coating fish
1 ½ teaspoons brown sugar
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
¾ teaspoon granulated garlic powder
¾ teaspoon sweet paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground allspice
½ teaspoon kosher salt
2 tablespoons canola oil for cooking
1 fresh lime, cut into wedges
2 cups shredded lettuce
2 plum tomatoes, seeded and finely diced
1 cup shredded cheddar cheese
12 soft corn tortillas or hard corn shells
1) Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
2) Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
3) Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
4) Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa. Serves 4. Enjoy!