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Blackened Fish Tacos with Creamy Avocado, Cashew and Coriander Sauce

The fish gets a kick of flavour by coating it in garlicky butter and then a Mexican-inspired spice mix - topped with a creamy avocado and coriander sauce, fresh coriander and optional pickled onion.

Meal Prep

Breakdown

  • Prepare the creamy avocado and coriander sauce.
  • Cook the fish.
  • Warm the tortillas.
  • Assemble the tacos and enjoy!

Tips

  • Both this recipe and the Winter Chicken Caesar use a cashew cream. So to prevent double handling we recommend making a bigger batch and then divide between the recipes!

Ingredients:

  • ⅔ cup raw cashews (soaked overnight or for 20 minutes in boiling water and drained)
  • ½ cup water
  • 1 Tbsp + 1 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • Pinch of sea salt

Method:

  1. To make the cashew cream simply add all of the ingredients to a high-speed blender or food processor and blend until smooth and creamy.
  2. Remove ¾ of the cashew cream from the blender for the winter caesar salad (003.)
  3. And then to the blender (with the remaining cashew cream) add the coriander, avocado lime zest and juice; blend until smooth and creamy.

Meal prep guide - if you followed the meal prep guide you would have prepared cashew cream.

This recipe serves four, if you are serving two simply halve the recipe.

INGREDIENTSIngredients

Blackened fish

  • 600g skinless white fish filets (we used snapper)
  • 2 garlic cloves (crushed)
  • 2 Tbsp butter (melted)
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp coconut sugar or brown sugar
  • Salt and pepper

Creamy avocado and coriander sauce

  • ¼ cup raw cashews (soaked overnight or for 20 minutes in boiling water and drained)
  • 3 Tbsp water
  • 1 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 avocado
  • 1 cup fresh coriander
  • 1 lime (zest and juice)
  • Salt and pepper

Serve with

METHODMethod
  1. Start by preparing the creamy avocado and coriander sauce, simply add all of the ingredients to a high-speed blender or food processor and blend until smooth and creamy. (If you are making recipe 003. see tips)

  2. To prepare the fish, start by patting the fillets dry. In a small bowl add melted butter and crushed garlic. In another small bowl add the spices; paprika, cumin, dried oregano and the sugar, salt and pepper.

  3. Brush or spoon the melted butter over the filets, then press the spice mixture onto each fillet (you can use your fingers to help press the spice onto the fish).
  1. Heat the oil and butter in a large pan over a medium heat, once hot add the fish and cook for 2-3 minutes on either side (depending on the size of the fillets).
  1. Warm the tortillas in the oven or over the grill, then fill each tortilla with some fresh cos then the fish. Dollop over the creamy avocado and coriander sauce and garnish with chilli flakes, coriander and pickled onions (if using).
TO SERVE
SERVE WITH
VARIATIONS

Vegetables

Protein

Other

  • For a low carb option, omit the tortillas and serve it with some extra cos.

  • Turn into a Mexican bowl by swapping the tortillas for some rice and beans.
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Ⓒ ASSORTMENT, 2020