Tortilla Crusted Fish Tacos with Avocado Crema

Tortilla Crusted Fish Tacos with Avocado Crema

I remember the first time I was at a restaurant in college and after asking for a recommendation on the menu, the server gushed about the amazing fish tacos. I distinctly remember thinking she was crazy! In my mind, Fish + tacos = GROSS! I was envisioning a hard shell taco with steamed fish, taco sauce and cheese. Ya…it wasn’t pretty.

Needless to say, I didn’t order the fish tacos that day, but somewhere along the line I did, and fell in love! I quickly realized, fish tacos aren’t just a standard taco with some fish meat slapped in there. They are all kinds of wonderful with notes of citrus, breaded fish, and usually a creamy sauce to finish it off. (No bottled taco sauce! haha)

To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don’t own an airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).

Meanwhile, to prepare the avocado cream, open one 5 oz. container of nonfat plain Greek yogurt. Take a half of an avocado and slice the flesh in both directions into about 1/4″ pieces. Grab the back of the avocado and squeeze out the pieces into the yogurt container. (I learned that trick from my sister, surprisingly enough!) To that, add the juice of a half lime, chili powder, cumin and garlic powder. Mix well and set aside.

Note: If you don’t have an extreme aversion to doing dishes, such as myself, feel free to mix this up in a small bowl so you have a bit more room to work with as opposed to the small yogurt container. I just like to avoid making a dirty dish at all costs. 🙂

Serving: 1 grams | Calories: 287 kcal | Carbohydrates: 36 g | Protein: 20 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Cholesterol: 26 mg | Sodium: 185 mg | Fiber: 6 g | Sugar: 3 g