This post is sponsored by Almond Breeze. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make Broma possible!
I absolutely love that Taco Tuesday is a cultural phenomenon.
Like, the idea that every Tuesday, tacos should be involved? Brilliant. Just brilliant.
Fun fact, I was a vegetarian for 7 years, beginning in high school and then through part of college. As such, I missed out on learning from my mom how to cook meat and fish.
To this day, cooking meat is tough for me because I just don’t feel good at it.
So, when it comes to meat-based recipes, I always opt for ease: slow-cookers, instant pots, grills, etc. Anything that makes cooking meat hard to mess up.
When creating this fish taco recipe, I knew I wanted to cook the fish in a way that was near impossible to mess up, and yet packed all the flavor. And I have to say, I think I succeeded!
All you have to do to make this fish for the tacos is rub it with olive oil and blackened seasoning, then cook it for 10 minutes in a 450°F oven. Et voila! Perfectly cooked, flakey fish ready for their taco destinies.
You saw it here first, people. Broma Bakery, making cooking fish a cinch since 2018.
Of course, it always helps to have a delicious drizzle of sour cream, aioli, etc. on one’s tacos. To keep things healthy, I created a dairy-free Avocado Cilantro Lime Crema using Almond Breeze Unsweetened Original almondmilk.
It’s freaking delicious. So much so that I may or may not have dipped my tacos directly into the crema…
So HAPPY TACO TUESDAY, Y’ALL. GO MAKE YASELF SOME FISH TACOS!
For the avocado crema
- 1 large avocado
- 1 1/4 cup shelf stable of Almond Breeze Unsweetened Original almondmilk
- 2 tablespoons lime juice
- 1/2 cup fresh cilantro, major stems removed
- 1/2 teaspoon salt
For the rest
- 1 pound tilapia
- 2 tablespoons olive oil
- 2 tablespoons blackened seasoning
- 10 corn tortillas
- 1 cup red cabbage, thinly shredded
- 1 corn on the cob, charred on the grill and cut off the cob
- 1 jalapeño, sliced into medallions
- Cilantro, for garnish
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Rub tilapia with olive oil, then sprinkle blackened seasoning on top side of fish, coating liberally.
- Bake fish for 10 minutes, until the fish is cooked through. Allow to cool slightly while you make the crema.
- To make the crema, blend all ingredients in a blender until smooth!
- Heat the corn tortillas on a grill or in a microwave until warm. Fill tortillas with a few tablespoons of cabbage.
- Break the tilapia up slightly with two forks. Place tilapia over cabbage, then add the charred corn, jalapenos, and cilantro. Finish with a healthy drizzle of crema!