Fish Tacos

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Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 804kcal

Ingredients

Guacamole

  • 1 Avocados pitted
  • 2 TBSP Red onion diced fine
  • 1/2 TBSP Garlic minced
  • 1/4 Lime juiced
  • 1 TBSP Fresh cilantro chopped plus more for garnish
  • 2 oz Tortilla chips

Seasoning

  • Salt
  • Black pepper

Fish Taco Ingredients:

  • 8 oz Grouper filets
  • 1/4 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 TBSP Extra-virgin olive oil
  • 1/4 TBSP Butter
  • 4 - 6 Soft taco shells depending on size

Taco Toppings:

  • 1/2 head Butter lettuce use as needed
  • 1/2 cup Jalapeño pepper diced small (optional)
  • 1/4 cup Red onion diced
  • 2 TBSP Fresh cilantro stems removed
  • 4 wedges Lime
  • Hot sauce optional

Sauce Ingredients:

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Champagne vinegar
  • 1 clove Garlic minced
  • 2 tsp Fresh cilantro chopped
  • 1/2 tsp Dijon mustard

Milkshake

  • 4 cups Your favorite ice cream
  • 1 cup Milk more if needed
  • 1/2 tsp Vanilla extract
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the onion, garlic, lime juice, and cilantro into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the fish: Line a large baking sheet with parchment paper and place the fish on it. In a small dish, combine seasonings: paprika, garlic powder, salt, and black pepper. Evenly sprinkle seasoning mix over both sides of the fish.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake for about 15 min to an internal temperature of 125°F (51°C) using a thermometer. Then gently cut it into pieces.
  • Combine all sauce ingredients in a medium bowl and whisk until well blended.
  • In a blender, combine ice cream, milk, and vanilla extract. Blend everything on low speed. If you want your milkshake to be thicker, add more ice cream. Likewise, if too thick, add more milk.
  • To serve the tacos, quickly warm the taco shells on both sides in a large skillet over medium/high heat.
  • To assemble: Layer the shells with lettuce, fish, and toppings, and drizzle with sauce. Serve with fresh lime wedges, guacamole with chips, and milkshake.

Nutrition

Calories: 804kcal | Carbohydrates: 60g | Protein: 38g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 1393mg | Potassium: 1385mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2321IU | Vitamin C: 78mg | Calcium: 382mg | Iron: 3mg

Fish Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Servings 2
Calories 804 kcal

Ingredients
 
 

Guacamole

  • 1 Avocados pitted
  • 2 TBSP Red onion diced fine
  • 1/2 TBSP Garlic minced
  • 1/4 Lime juiced
  • 1 TBSP Fresh cilantro chopped plus more for garnish
  • 2 oz Tortilla chips

Seasoning

  • Salt
  • Black pepper

Fish Taco Ingredients:

  • 8 oz Grouper filets
  • 1/4 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 TBSP Extra-virgin olive oil
  • 1/4 TBSP Butter
  • 4 - 6 Soft taco shells depending on size

Taco Toppings:

  • 1/2 head Butter lettuce use as needed
  • 1/2 cup Jalapeño pepper diced small (optional)
  • 1/4 cup Red onion diced
  • 2 TBSP Fresh cilantro stems removed
  • 4 wedges Lime
  • Hot sauce optional

Sauce Ingredients:

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Champagne vinegar
  • 1 clove Garlic minced
  • 2 tsp Fresh cilantro chopped
  • 1/2 tsp Dijon mustard

Milkshake

  • 4 cups Your favorite ice cream
  • 1 cup Milk more if needed
  • 1/2 tsp Vanilla extract

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the onion, garlic, lime juice, and cilantro into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the fish: Line a large baking sheet with parchment paper and place the fish on it. In a small dish, combine seasonings: paprika, garlic powder, salt, and black pepper. Evenly sprinkle seasoning mix over both sides of the fish.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake for about 15 min to an internal temperature of 125°F (51°C) using a thermometer. Then gently cut it into pieces.
  • Combine all sauce ingredients in a medium bowl and whisk until well blended.
  • In a blender, combine ice cream, milk, and vanilla extract. Blend everything on low speed. If you want your milkshake to be thicker, add more ice cream. Likewise, if too thick, add more milk.
  • To serve the tacos, quickly warm the taco shells on both sides in a large skillet over medium/high heat.
  • To assemble: Layer the shells with lettuce, fish, and toppings, and drizzle with sauce. Serve with fresh lime wedges, guacamole with chips, and milkshake.

Nutrition

Calories: 804kcalCarbohydrates: 60gProtein: 38gFat: 49gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 123mgSodium: 1393mgPotassium: 1385mgFiber: 13gSugar: 14gVitamin A: 2321IUVitamin C: 78mgCalcium: 382mgIron: 3mg
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