Fajita Fish Tacos with Lime Crema and Avocado
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Ingredients & Equipment
What we send
- 1/8 ouncecilantro
- 1/2 cupshredded green cabbage
- 2 ouncessour cream
- 6flour tortillas
- 10 ouncestilapia
- 1 teaspoonfajita spice mix
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 12" large nonstick pan
Preheat oven to 350°F. Rinse all produce. Pick cilantro leaves; finely chop stems. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime. Halve lime and cut 1 half into wedges for serving; set aside remainder. Cut tomato into small dice. Trim and discard scallion root; thinly slice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince.
Make tomato slaw
In a medium bowl, combine cabbage, cilantro stems, tomato, scallion, up to half of jalapeño (skip or use half for less heat), 1 squeeze lime juice (be sure to save this lime half for Step 3!), and ½ tablespoon olive oil. Save remaining jalapeño for another recipe—it's great for spicing up a margarita. Season with ¼ teaspoon salt and pepper as desired, and toss to combine. Set aside until ready to serve.
Make crema and warm tortillas
In a small bowl, stir together sour cream, 1 squeeze lime juice (same ½ lime from Step 2), lime zest (if using), 1 tablespoon water, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve. Stack tortillas, wrap in foil, and place in oven to warm until Step 6.
Pat tilapia dry with paper towel; cut lengthwise into 1 inch–wide strips. Season all over with fajita spice mix, ¼ teaspoon salt, and pepper as desired.
Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, carefully add tilapia, standing back in case hot oil splatters. Sear until spices are golden and fish is cooked through and opaque, 3-5 minutes per side. Remove pan from heat.
Plate fish tacos
While fish cooks, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. Divide warmed tortillas between serving plates. Top with fajita-spiced tilapia, avocado, and tomato slaw. Drizzle over lime crema and garnish with cilantro leaves. Serve with lime wedges for squeezing over. Dig in!