Fish tacos would never have been my first choice, as I’m not real big on fish but these…
I have to say, the tacos were great but the Daisy Sour Cream made it awesome! I love the new squeeze bottles! So much easier to put it on so that you get just the right amount of sour cream in each bite! I’m pretty stoked!
I love when new ‘genius’ ways come about and making my food pretty without me having to make a big mess! I do need to disclose that I got to try the Daisy Squeeze Sour Cream for free as part of a promotion, but my opinions of Daisy Sour Cream are true and honest. I’ve loved them forever!
Fish Taco Ingredients List:
- 2 tsp garlic powder
- 2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp pepper
- 3/8 tsp kosher salt, divided
- 2 lbs tilapia fillets
- 1 tbsp olive oil
- 1 tbsp finely chopped cilantro (I used the squeeze kind found in the produce section, otherwise it ends up going bad in our house)
- 2 tsp of canned chopped green Chiles *see note below
- 2 diced, peeled avocados
- 1/4 c lime juice
- 12 corn tortillas
How to Make Fish Tacos:
- Preheat broiler to high.
- Combine the first four ingredients with 1/4 tsp salt.
- Gently brush the fillets with oil, then sprinkle with spice mixture. Place fillets on baking sheet and broil 6 minutes or until fish is flaky.
- Combine the remaining salt and cilantro with the green Chiles, lime juice and avocado. Mash with fork and mix to combine. Set aside.
- Heat tortillas in pan, you want to get a slight char to get the best possible flavor!
- Divide fish and avocado mixture on tortillas, add a ‘dallop’ of Daisy sour cream and enjoy!
If you don’t eat a lot of green Chiles, you can grab an old ice cube try and freeze them for future use. I highly recommend getting reusable ziplock baggies, not only are they better for the environment, they actually keep food from getting freezer burnt longer.
See our post New Uses for Old Ice Cube Trays for more ideas for uses.