This is my first official post for the California Avocado Commission but, you know, I've been going a little avocado crazy in these parts since they sent me that case.
My mission this month was to California-ize a recipe using avocado. I wasn't quite sure what that meant but as soon they said it I thought: FISH TACOS!
I'm not going to claim to know what an authentic California Fish taco is supposed to be like, because I don't, but really... does it matter? These fish tacos came out amazing! AND the best part... Ryan, the 9-year-old, LOVED THEM!
I nearly fell out of my chair when he asked for seconds. Unfortunately I didn't get a good photo of his classic thumbs-up but it was there! My favorite question was:
"What's the green stuff because I need to know what I'm eating."
I said it's avocado and lime with a little honey and he said,
"Well, it's good!"
Thinking about it gives me a little tear. He's maturing as an eater. I can't believe it!
Anyway, here's what I did...
- 4-6 flounder fillets (any white fish would work)
- Kosher salt, pepper, cumin, and garlic powder for sprinkling
- 1 California avocado
- ½ teaspoon kosher salt
- 1 tablespoon honey
- ½ cup lime juice (I used a combo of fresh and bottled)
- ½ small head of purple cabbage, shredded (bagged coleslaw mix can work in a pinch!)
- Fresh cilantro
- Small corn tortillas
Preheat the oven to 425 degrees.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Sprinkle the flounder fillets with salt, pepper, cumin and garlic powder. Bake for about 8 minutes until the fish flakes with a fork.
While the fish is cooking, puree the avocado, salt, honey and lime juice.
It may take a couple of pulses and stirs in the blender to get it going.
Once it's smooth, transfer it to a zip-lock bag and cut a small tip off the corner for piping.
Shred the purple cabbage.
Warm the corn tortillas for a few seconds a side in a nonstick skillet and then arrange the tacos. I used about half a fillet per taco, topped it with a pinch of purple cabbage, drizzled on the avocado-lime sauce and garnished with some fresh cilantro.
Each bite was perfection! So good I'm reminded yet again, you don't have to go to a restaurant to get things like this!
The great thing about this meal is how easy it is to make a variable amount of servings. The avocado-lime dressing keeps really well because of the lime. I simply put the bag in another bag for storage and have been using it for the past 4 days on salads and additional fish tacos.
Nutritional information will vary but here's my best take for single tacos using about half a fish fillet on each.
Ground Turkey and Butternut Squash Chili
- Brown the turkey with the onion and the butternut squash.12 oz ground turkey thigh, ½ sweet onion, About 1 and ½ cups cubed butternut squash
- Add the cumin, cilantro, chili powder, salt and red pepper.2 tablespoon ground cumin, 2 tablespoon dried cilantro, 1 tablespoon chili powder, ½ teaspoon kosher salt, ¼ teaspoon ground red pepper
- Once the turkey is cooked through, add the tomatoes and lower to a simmer. Cook until the butternut squash is tender and you're done!1 14.5oz can petite diced tomatoes
- I topped with avocado, of course!