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!Print
Taco Tuesday 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!