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Fish Tacos with Tequila Lime Avocado Creme

I’ve tasted my fair share of fish tacos. It’s my favorite tropical vacation food. These are the best ever. The thing that puts them on a different level from all others? The absolutely gorgeous and delicious avocado creme. Light with a hint of tequila and lime, it is the perfect base for deliciously seasoned Mahi Mahi. Absolutely glorious.

Fish Tacos with Tequila Lime Avocado Creme

Sorry I have no other pictures. I couldn’t wait to devour these. That little green smoosh under the toppings…it was calling to me.

Fish Tacos with Tequila Lime Avocado Creme
from Bethany’s kitchen

1 1/2 pounds Mahi Mahi
2 cloves of garlic, minced
1/2 lime, juiced
1/8 tsp cayenne pepper
3 T olive oil
2 tsp salt
Dash of pepper
1/4 tsp cumin

Combine all ingredients in a ziploc bag. Cut fish into chunks and allow to marinade for 3 hours. Cook in a heavy skillet on medium high heat until fish flakes (3-5 minutes).

For the Creme

2 large avocados
1 T tequila
2 T sour cream
salt to taste
1/2 lime, squeezed of juice
1/8 tsp cumin

Blend all ingredients in blender (on soup function) or in a food processor for 3-5 minutes until light.

Spread creme on corn tortillas, top with fish and sliced cabbage, chopped onion and tomato.

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Comments

  1. This was yummy! I second hand a white onion, a pair of smaller sweet peppers and a complete chunk of smoked salmon ( not lox).
    I included some purple pepper and served it through
    corn pasta given that I am gluten f-r-e-e.
    Relatively awesome recipe!

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