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Fish Tacos with Creamy Avocado Salsa

Fish Tacos with Creamy Avocado Salsa
Makes:
8 to 10 servings
Prep Time:
15
minutes
Total Time:
55
minutes
Low Calorie
The marinade for this Fish Tacos with Creamy Avocado Salsa recipe adds great flavor to this new crowd pleaser. Garnish with tomatoes, lettuce and lime.

In this recipe:



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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.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 330
  • Calories from Fat: 140
  • Total Fat: 16g (24% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 590mg (25% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 8g (31% of DV)
  • Sugars: 2g
  • Protein: 25g
  • Vitamin A: 80% of DV
  • Vitamin C: 30% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Fish Tacos with Creamy Avocado Salsa

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.

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