🍽️ Crispy Fish Tacos with Avocado Yogurt Cream Sauce

Name: Crispy Fish Tacos with Avocado Yogurt Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g fish fillet (e.g. cod); 0.5 tsp smoked paprika powder; 1 pinch ground allspice; 1 pinch ground cumin; 0.25 tsp cayenne pepper; 2 tbsp rapeseed oil; 200 g white cabbage; 2 red onions; 2 jalapeños; 1 avocado; 2 tbsp yogurt (3.5% fat) (à 20 g); salt; 1 tbsp lime juice; 8 mini tortillas; 1 organic lime; 1 handful cilantro (à 5 g)

402 kcal · 30 min · 4 servings

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Ingredients

500 g fish fillet (e.g. cod)
0.5 tsp smoked paprika powder
1 pinch ground allspice
1 pinch ground cumin
0.25 tsp cayenne pepper
2 tbsp rapeseed oil
200 g white cabbage
2 red onions
2 jalapeños
1 avocado
2 tbsp yogurt (3.5% fat) (à 20 g)
salt
1 tbsp lime juice
8 mini tortillas
1 organic lime
1 handful cilantro (à 5 g)

Instructions

1. Rinse the fish fillets under running water.
2. Pat the fish meat completely dry with a kitchen towel.
3. Cut the meat into bite-sized pieces.
4. Place the fish pieces in a bowl.
5. Mix the meat with the spices and the oil.
6. Place the bowl in the refrigerator for about 25 minutes.
7. Remove the tough cores from the white cabbage.
8. Wash the cabbage leaves thoroughly.
9. Peel the onions.
10. Wash the jalapeños.
11. Remove the seeds from the jalapeños to control the heat.
12. Cut the cabbage, onions, and jalapeños into very fine strips.
13. Cut the avocado in half lengthwise.
14. Remove the large pit from the avocado.
15. Carefully scoop the flesh out of the skin.
16. Place the avocado together with the yogurt in a bowl.
17. Add a pinch of salt and some lime juice.
18. Puree the mixture until very smooth and creamy.
19. Transfer the finished sauce into a small bowl.
20. Take the marinated fish pieces out of the refrigerator.
21. Preheat a pan over medium heat.
22. Fry the fish pieces in the hot pan.
23. Turn the meat regularly so it cooks evenly.
24. Fry the fish for about 5 to 6 minutes.
25. Place the tortillas in a grill pan.
26. Fry the tortillas for 5 minutes on one side over medium heat.
27. Fry the tortillas for another 5 minutes on the other side.
28. Remove the warm tortillas from the stove.
29. Fill the tortillas with the fried fish.
30. Add the chopped cabbage, onions, and jalapeños.
31. Arrange the finished tacos on a plate.
32. Cut the lime into slices.
33. Wash the cilantro.
34. Shake the cilantro dry.
35. Serve the lime slices and fresh cilantro together with the tacos.

Nutrition per serving

kcal: 402
Protein: 29 g · Fett/Fat: 17 g · Carbs: 32 g