Crispy Fish Tacos with Cilantro Avocado Crema
Crispy flaky panko breaded fish topped with mango salsa and a cool cilantro avocado crema.
Fish tacos always spells summer to me! Summer is coming to a close and I have to go back to work tomorrow but I’m trying to savor what’s left of my wonderful break by kicking back with some fish tacos and some peach blueberry sangria!
As I’ve been running around getting school supplies for my classroom and semi planning (let’s face it–I prefer to procrastinate and plan mainly the day before!) I took a small shortcut for dinner and……used panko crusted tilapia from Costco! Any frozen fish or fish sticks will work but I really like this brand below as it is a light breading and you can still taste the tilapia.
I placed the pieces of fish on a baking sheet and baked for 18-22 minutes at 450 degrees.
While the fish is baking I made the delicious mango salsa that I am IN LOVE with. You combine mango, cilantro, jalapeno and lime juice. This time I added in chunks of tomato too.
For the cilantro avocado crema, I used my trusty magic bullet but any blender or food processor will do. If you don’t like cilantro you can leave it out and it will still be super yummy.
I cut an avocado in half and put one half into the blender with 1/2 cup greek yogurt, 1/2 cup packed cilantro, 1 clove garlic, the juice of half a lime and salt/pepper. Blend until smooth and creamy.
Now you are within seconds of feasting on a delicious TACO!
I used fajita style tortillas from the grocery store because they can hold more since the taco size is a little small in my opinion.
I crumbled the baked fish into small chunks, topped with the mango salsa and avocado crema and also decided to add slices of avocado. I’m an avocado lover 🙂
Flaky fish tacos topped with an easy mango salsa and cool creamy avocado cilantro crema.
Ingredients
- Breaded tilapia (or any other fish)
- Half of an avocado
- 1/2 c greek yogurt
- 1/2 c packed cilantro
- 1 clove garlic
- Juice of half a lime
- salt/pepper
- Mango salsa
Instructions
- Bake the fish as directed.
- In a blender, mix the avocado, greek yogurt, cilantro, garlic, lime juice and a pinch of salt and pepper to create a smooth sauce.
- Assemble tacos by crumbling fish into small pieces, adding the mango salsa and topping with cilantro avocado crema.
