Fish Tacos with a Creamy, Roasted Jalapeño Sauce (Edit recipe)

Nicole Castley

8 recipes
|
12 followers

Taco Tuesday but make it Whole30 style! I love making these fish tacos for a lighter and refreshing take on tacos.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

1 minute

INGREDIENTS

15

Serves: 2

Ingredients

SAUCE

1 whole Avocado
2 whole Lime, juiced
1 bunch Cilantro
1 tsp Garlic, minced
1 Tbsp Extra Virgin Olive Oil
1 whole Jalapeño Pepper, halved and deseeded
1 pinch Salt

TACOS

2 pieces Cod
1 pinch Smoked Paprika
1 pinch Cumin, Ground
1 pinch Salt
6 pieces Jicama, thinly sliced
1 cup Red Cabbage

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Pre-heat the oven broiler to high. In the meantime, cut your jalapeño in half and de-seed. Roast in the oven for 5 minutes till charred on the outside.
2. Combine all the sauce ingredients in a food processor.
3. Pat dry your pieces of cod and season with smoked paprika, cumin and salt.
4. In a pan on medium to high heat, pan fry the cod for 2 minutes on each side. Set aside and with two forks, gently flake apart the fish.
5. In another pan on high heat, warm your slices of jicama till lightly browned.
6. Serve with cabbage and sauce slathered on the top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	213
Fat:	13 g
Carbohydrates:	18 g
Protein:	8 g
Cholesterol:	18 g
Sodium:	491 mg
Fiber:	9 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.