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Creamy Fish Tacos

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Level: Intermediate

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Description

The addition of fire roasted tomatoes and just a touch of cream make these fish tacos spectacular. Make sure your corn tortillas are gluten-free and this is a naturally great gluten-free dinner.

Ingredients

  • 3 teaspoons Olive Oil, Divided
  • 1  Onion, Chopped
  • 4 cloves Garlic, Minced
  • 1  Jalapeno, Stem And Seeds Removed, Chopped Fine
  • 1 can (14 1/2 Oz. Size) Fire Roasted Tomatoes
  • 3 Tablespoons Lime Juice Plus Extra For Serving
  • 1 pound Cod Fillets
  • ⅓ cups Cream
  • Salt And Pepper, to taste
  • 8  Corn Tortillas
  • 1  Avocado (peeled, Pitted And Sliced)
  • ¼ cups Cilantro, Chopped

Preparation

In a large non-stick skillet, heat a teaspoon of the olive oil over medium-high heat then add the onions. Cook until the onion is translucent, about four minutes. Add the garlic and jalapeno and stir until fragrant, about thirty seconds. Reduce heat to medium and stir in the tomatoes and lime juice. Let the sauce come to a simmer then simmer for three minutes or until heated through. Then reduce heat to low and keep warm while you cook the fish in a second skillet.

Heat a couple of teaspoons of olive oil in second skillet. Cook fish on the first side until golden, about three minutes. Then flip and cook the second side until the fish starts flaking and is no longer translucent, another 3-5 minutes depending on the thickness of your fish. Then use your spatula and break the fish into bite-sized pieces. Then combine the fish with the sauce, add the cream and salt and pepper to taste. I am generous with the salt. Stir to coat the fish in the sauce. Keep warm.

Heat another clean, dry pan to medium-high and cook the corn tortillas for about thirty seconds per side. Keep the heated tortillas warm in a tin foil packet until you’ve heated all of them.

Add a few spoonfuls of fish into each tortilla and then garnish with cilantro, avocado and a squeeze of fresh lime juice.

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