Spicy Fish Tacos with Mango Salsa and Avocado Cilantro Crema

• Seafood

  • 3 Basa fish fillets, large

• Produce

  • 1 Avocado
  • 1/4 tsp Chili flakes
  • 1 Cilantro
  • 2 handful Coriander
  • 1 Garlic clove, minced (about 1 tsp.
  • 1 tsp Garlic powder
  • 1 handful Green onion
  • 1 Lime (about 2 tbsp., juice of
  • 1 Mango
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/2 Red onion
  • 1/2 Tomato

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tsp Paprika
  • 2 pinch Red pepper flake
  • 1/4 tsp Salt and pepper
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Tortillas

• Dairy

  • 1/2 cup Sour cream

Found on thepineapplecake.com

Description

Ingredients

• 3 large basa fish fillets
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. oregano
• ½ tsp. chili powder
• ¼ tsp. chili flakes
• ¼ tsp. salt and pepper
• tortillas
• chopped cilantro (optional)
• 1 mango, cubed
• ½ tomato, diced
• ½ red onion, diced
• handful chopped cilantro
• handful chopped green onion
• pinch red pepper flakes
• salt and pepper
• ½ cup sour cream
• 1 avocado
• 1 garlic clove, minced (about 1 tsp.)
• large handful of cilantro
• juice of 1 lime (about 2 tbsp.)
• pinch red pepper flakes

Directions

• Mix together paprika, cumin, garlic powder, onion powder, oregano, chili powder, chili flakes, salt, and pepper. Sprinkle spice mixture over both sides of fish fillets and rub in. Set aside or twenty minutes. In a small bowl, mix together mango, tomato, red onion, cilantro, green onion, red pepper flakes. Add salt and pepper to taste. Refrigerate until ready to serve. In the bowl of a small food processor combine, sour cream, avocado, garlic, lime, chili flakes, and cilantro until smooth and creamy. Refrigerate until ready to serve. Heat a large non-stick skillet over medium heat. Cook the fish for 3 - 5 minutes on each side, or until opaque. Cut the fish into pieces and serve with tortilla, mango salsa, avocado crema, and extra cilantro.