Taco Tuesday: Fish Tacos with Creamy Avocado Salsa

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 ½ cup Coffee-mate, sautéed onions, poblano chiles, cilantro, serrano chile, bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth. If you prefer a thinner salsa, blend in more Coffee-mate.

* There are a number of ways to roast poblano chiles. My favorite is on the grill. Lay the poblano chiles onto the grate and allow them to roast for a few minutes until blistered and blackened. Flip the chiles with a pair of tongs and roast the other side for a few more minutes or until blistered and blackened. Remove from grill and place in a bowl. Cover with plastic wrap to seal the steam inside the bowl. Allow the chiles to cool for about 20 minutes. Peel the blistered skin from the chiles – it should come off easily. Cut the tops off and remove the seeds and stems. That’s it!

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 in 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.

Enjoy! And thank you, Ericka for this delicious recipe! I’ve already made it a number of times!