Fish Tacos

Prep Time 45

Cook Time 30

Servings

Calories 804kcal

Ingredients

Jalapeño Poppers

2 Jalapeño pepper sliced in half lengthwise and seeded
1 oz Cream cheese softened
1/8 tsp Garlic powder
1/4 cup Cheddar cheese shredded
1/3 TBSP Fresh chives finely chopped
1/4 cup Panko breadcrumbs
1/2 TBSP Butter melted

Mango Guacamole

1 Avocados pitted
1/2 cup Mango peeled and diced small
2 TBSP Red onion diced fine
1/2 TBSP Jalapeño pepper de-seeded and minced (optional)
1/2 Lime juiced
1 TBSP Fresh cilantro chopped plus more for garnish
1/4 tsp Ground cumin
1/4 tsp Kosher salt
2 oz Tortilla chips

Fish Taco Ingredients:

8 oz Grouper filets
1/4 tsp Ground cumin
pinch Cayenne pepper
1/4 tsp Kosher salt
1/8 tsp Black pepper
1/4 TBSP Extra-virgin olive oil
1/4 TBSP Butter
6 Street Taco Shells

Taco Toppings:

1/2 cup Butter lettuce
1/2 cup Jalapeño pepper sliced (optional)
1 Radish sliced thin
1/4 cup Red onion diced
2 TBSP Fresh cilantro stems removed
4 wedges Lime

Sauce Ingredients:

1 TBSP Sour cream
1 tsp Mayonnaise
1/2 TBSP Lime juice fresh squeezed
1/4 tsp Garlic powder
1/4 tsp Extra-virgin olive oil

Mint Lime Spritzer

24 oz Sparkling water cold
4 wedges Lime
1/4 cup Fresh mint
2 tsp Sugar

US Customary - Metric

Instructions

Prepare the ingredients per the instructions above.
Preheat the oven to 400°F (204°C).
Make the poppers: In a bowl mix cream cheese, garlic powder, cheddar cheese, and chives. In a separate bowl, combine Panko crumbs and melted butter. Fill jalapenos with the cheese mixture. Top with crumbs to coat well.
Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the mango, onion, jalapeño, lime juice, cilantro, and cumin 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: cumin, cayenne pepper, salt, and black pepper. Evenly sprinkle seasoning mix over both sides of the fish.
Cook the poppers: Place on a baking pan and bake for 18-22 minutes or until golden. Cool for 5 minutes before serving.
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 into pieces.
Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
Make the spritzer: mix all ingredients together. Add sugar to taste. Serve over ice if desired.
To serve the tacos, quickly warm the taco shells on both sides in a large skillet or 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, jalapeno poppers, and spritzer.

Nutrition