Whitefish and Crispy Avocado Tacos
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
347 kcal
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Course
Main Course
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Cuisine
Mexican
Whitefish and Crispy Avocado Tacos
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If there’s one smell that transports me to another country it’s tacos! These fish tacos are a fantastic traditional dish.
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Ingredients
For the Salsa
- 1 cup pineapple diced
- 1 cup Mango diced
- 1 small red onion diced
- 1 small bell pepper red, orange or yellow, diced
- lime half
- 1/2 cup cilantro chopped
- 1/4 teaspoon kosher salt or more to taste
For the Pickled Onions
- 1 onion red, sliced
- 2 tablespoons sugar
- lime half
- 1/4 cup water
For the Tacos
- 1/2 cup rice flour
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 pound tilapia or red snapper or seabass
- 1 ripe avocado cut into 1/4 inch slices
- 1 small bunch cilantro
- corn tortillas
Instructions
For the Salsa:
- Place all the salsa ingredients in a bowl and stir to combine well. Set aside.
For the Pickled Onions:
- In a saute pan, combine the sliced onions, sugar, lime juice, and water. Bring to a boil, and stir occasionally 1-2 minutes, until the sugar has dissolved and the liquid has reduced slightly. Transfer to a mixing bowl and set aside to pickle.
For the Tacos:
- In a mixing bowl, combine the rice flour, cumin, paprika, and salt. Place half of flour mixture in a shallow bowl. Pat the fish dry, and dredge on both sides with the flour.
- Heat a thin layer of oil in a saute pan, add the fish and cook 3-5 minutes on each side, until cooked through and golden brown. Remove from the heat and break into pieces.
- Place the remaining flour mixture in a mixing bowl and stir in 1/4 cup water. Whisk well to create a batter.
- Heat a thin layer of oil in the saute pan, Dip the avocado slices into the batter and allow excess to drip off.
- Cook the coated avocado in the saute pan 1-3 minutes, until crispy. Transfer to a paper towel-lined plate.
- Heat the tortillas if desired, and fill with fish, avocado, pickled onions, mango pineapple salsa, and extra cilantro.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
55g
(18%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
38mg
(13%)
Sodium
337mg
(14%)
Potassium
528mg
(11%)
Fiber
6g
(24%)
Sugar
30g
(60%)
Vitamin A
4.824IU
(0%)
Vitamin C
42mg
(47%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 337mg | 14% |
| Potassium | 528mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 30g | 60% |
| Vitamin A | 4.824IU | 0% |
| Vitamin C | 42mg | 47% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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