We absolutely love Fish Tacos. They are versatile, easy to make, healthful, and delicious, so what’s not to love! So, when we saw that Monkfish was on sale, and the avocados at the grocery store were perfectly ripe, our decision of what to cook was basically made for us.
For these tacos, we opted for smaller “Street Taco” tortillas because we wanted to make an avocado sour cream smear to spread evenly on them. From there, we shredded some lettuce, sliced some tomatoes, and shaved some red onion to finish off the non-fish toppings. Then, we coated our fish in chipotle chili powder (for me) and habanero powder (for my wife, who loves and tolerates spice better than me) and baked. When everything was put together, these tacos made for an awesome meal.
Time: 35 Minutes
Ingredients:
- Tortillas. We used Street Taco size.
- Monkfish. You’ll want roughly 2 oz per taco.
- Chili Powder of your choice. I used Chipotle Chili Powder for mine, and my wife had Habanero Powder on hers.
- Avocado
- Sour Cream
- Lime Juice
- Toppings of your choice. We used Shredded Lettuce, Red Onion, and Tomatoes
- Optional: Cilantro
Method:
- Preheat your oven to 350 degrees F, and line a baking sheet with a little nonstick foil.
- Slice your fish into two ounce (approximately) pieces, and coat on the top and bottom with your chili powder of choice.
- Place your fish on your baking sheet, and give it a quick lime juice spritz. Place in the oven, and bake for 25-30 minutes until it reaches a minimum internal cooked temperature of 145 degrees F.
- As your fish cooks, turn your attention to your taco toppings:
- Cut your avocado in half, and rotate the halves to separate. Then, use your knife to carefully remove the pit from whichever side it stayed with.
- Remove the skin from your avocado, and place the avocado flesh into a bowl. Scoop in a little sour cream, and add a little lime juice and salt. Mash with a fork until it turns into a paste.
- Slice your lettuce and onion, and dice your tomato.
- Place your tortillas on your plate, and spread your avocado paste atop, going almost to the edge of each tortilla.
- Lay your lettuce, onion, and tomato above your avocado paste.
- When your fish is ready, place it atop your other ingredients.
- Devour, and enjoy!
