Baja Fish Tacos With Avocado Cream

Ingredients

• FOR THE AVOCADO CREAM:
• 1 whole Ripe Avocado, Flesh Removed
• 2 Tablespoons Low Fat Plain Yogurt
• 1 Tablespoon Mayonnaise
• 1 Tablespoon Lime Juice (fresh Or Bottled)
• 1 Tablespoon Honey
• 1 bunch Fresh Cilantro
• 2 pinches Kosher Salt
• ¼ cups Water
• _____
• FOR THE RUB:
• 1-½ teaspoon Brown Sugar
• 1-½ teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• ¾ teaspoons Granulated Garlic Powder
• ¾ teaspoons Sweet Paprika
• ¼ teaspoons Ground Cayenne Pepper
• ¼ teaspoons Allspice
• ½ teaspoons Kosher Salt
• _____
• FOR THE FISH:
• 6 whole Fresh Tilapia Fillets
• 4 Tablespoons Canola Oil, Divided (Half To Coat The Fish And Half To Cook The Fish)
• 1 whole Fresh Lime, Cut Into Wedges
• _____
• TO SERVE:
• 12 whole Corn Tortillas, Warmed
• 2 cups Shredded Lettuce
• 2 whole Plum Tomatoes, Seeded And Diced
• 1 cup Shredded Cheddar Cheese
• 1 cup Salsa Of Your Choice

Preparation Instructions

Place the avocado cream ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap right on the cream, cover with a lid and refrigerate until ready to use. Good for one week refrigerated. Mix well before serving.

For the fish:

1. Mix all rub ingredients together in a small bowl.
2. Rinse and dry fillets with laper towels. Brush fish fillets with half the oil. Coat both sides of fish generously with the rub. Heat a nonstick pan over medium-high heat with the remaining oil. Cook fish in the hot pan (do not crowd) for 4 minutes per side.
3. Remove fish from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
4. Wipe out fish pan and warm tortillas in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
5. Layer over a warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa. Enjoy!