Ahh, fish tacos, my love of them runs deep. Any time I am at a restaurant you can pretty much bet I will choose either salmon or fish tacos. I thought I would attempt to whip up a delicious version for you all that is both vibrant and dairy free (whoop whoop!).
I decided to use store bought guacamole (Wholly guacamole) to help streamline the work in this recipe but if you have a great homemade version go for it! You fancy, huh? I also use Vegenaise and Sriracha to make a simple sauce to top these tacos off that is vegan but don't let that fool you. (It pairs so well with sweet potato fries, too FYI.) The rest is easy to assemble and just squeeze lime juice all over everything if your unsure.
Hope you enjoy these as much as I did! See you all back here soon!
4 6-inch tortillas
1/2 pound white fish such as haddock or tilapia
1 tablespoon olive oil
salt and pepper to taste
1/4 cup guacamole
1/2 lime plus wedges for serving
Creamy Chili Sauce:
1/4 cup sour cream, Vegenaise or greek yogurt
1 teaspoon Sriracha or chili sauce
1 1/2 cups purple cabbage, sliced finely
1/2 teaspoon minced garlic
2 tablespoons fresh cilantro, chopped
Juice of 1/2 a lime
Heat grill pan or sauté pan. Brush fish with olive oil and season with salt and pepper. Cook until flaky and golden brown.
Meanwhile, prepare cilantro slaw by combining ingredients in a medium bowl. In a smaller bowl, combine ingredients for chili sauce.
Warm tortillas and to assemble, spread 1/2 tablespoon of guacamole on the middle of a tortilla. Add fish then cilantro slaw and drizzle chili sauce on top. Serve with a slice of lime.
Nutrition Facts: 510 Calories, 32g Fat, 30g Carbohydrates, 25g Protein, 6g Fiber, 360mg Sodium, 377mg Potassium