Ingredients:
MARINADE
8 tilapia fish filets
1 tablespoon olive oil
2 limes, juiced
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
CREAMY AVOCADO SALSA
1/2 cup roughly chopped onion
1 1/2 teaspoons butter
1/2 to 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
3 poblano chiles, roasted, peeled and seeded
1/3 cup chopped cilantro
1 serrano chile, deveined, seeded and chopped
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
2 avocados, pitted, peeled and sliced in big pieces
TACOS
2 tablespoons canola oil
8 to 10 corn tortillas
3 roma tomatoes, chopped
6 cups chopped iceberg lettuce or cabbage
1 lime, chopped in wedges for garnish
Directions:
FOR MARINADE:
PLACE fish filets in a large freezer bag; add olive oil, lime juice and bouillon. Seal; gently shake the bag to cover filets in marinade. Refrigerate for 30 minutes.
FOR CREAMY AVOCADO SALSA:
COOK onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.
PLACE Coffee-mate, sautéed onions, poblano chiles, cilantro, serrano chile, bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth.
FOR TACOS:
HEAT canola oil in large skillet over medium heat. Cook fish for 5 to 7 minutes or until fish flakes easily when tested with a fork. Do not overcook. Remove from skillet; set aside.
HEAT tortillas on a skillet.
PLACE fish on tortillas and top with about 1 to 2 tablespoons of creamy avocado salsa.
SERVE with tomatoes, chopped lettuce and a lime wedge.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time: 30 minutes
Servings: 8
In this recipe:
