Fish Tacos with Avocado Sauce & Pico De Gallo
Served in a tortilla or a lettuce leaf, these two tasty Mexican condiments make these fish tacos taste so authentically amazing!
Combine the 2 condiments and allow to chill for at least 30 minutes, to allow the flavors to intensify.
Lightly dredge the fish and fry on all sides until slightly golden and flakes easily with a fork. Serve in a corn tortilla or shell, or try something different and serve in a lettuce leaf!
Fish Tacos with Avocado Sauce & Pico De Gallo
Ingredients
- GF flour/corn tortillas or lettuce cups
Spicy Avocado Lime Sauce
- 2 avocados pitted
- 1 cup GF plain thick yogurt or sour cream use tofu or cashew cream for a dairy free option
- Juice and zest of 1 lime
- 1 jalapeño pepper seeded, minced (or 1 Tbsp canned green/red chilies)
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
Pico De Gallo
- 2 to matoes seeded, diced
- ½ - 1 red pepper finely diced
- 1 jalapeño seeded, minced (or 1 Tbsp canned green/red chilies)
- 1 garlic clove minced
- ½ onion minced
- Juice and zest of 1 lime
- ¼ cup fresh cilantro chopped
- 2 Tbsp olive oil
- Salt and pepper to taste
Fish
- 450 g haddock fillets cut into 1” cubes (or strips)
- 4 Tbsp GFC Flour Blend for Cooking seasoned with salt and pepper
- Oil for frying
Instructions
- for the avocado sauce, combine all ingredients in a mini food processor and pulse until smooth (or mash with fork). Keep in the refrigerator until needed.
- For the salsa, combine all ingredients together in a bowl and keep in the refrigerator until needed.
- In a large skillet pour in enough oil to coat the bottom, and heat to medium-high. Dredge fish in flour, then fry until fully cooked, turning to brown the other side. Drain on paper towel.
- To assemble, lightly grill tortillas (or use lettuce leaves), and fill with desired veggies. Top with fish and 2 sauces.
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