Fish Tacos + mango salsa and dairy-free avocado crema

Gluten-free, Dairy-free, Pescatarian

Fish tacos + mango salsa and DF avocado crema

It’s Cinco de Mayo and what better way to celebrate than fish tacos with fresh mango salsa and creamy dairy-free avocado crema sauce! Bring the Mexican restaurant to your home and make a dinner that will have you feeling like you’re not stuck at home on this fine Taco Tuesday.

This recipe may sound like it has a lot going on, but all you need is one pan, a blender, and a cutting board! You can even use the grill to cut down on dishes even more (my go-to move in the summertime)

It’s Fiesta time!! Vamanos!

Fish Tacos + mango salsa and dairy-free avocado crema

Danielle Webb | 5/5/2020

* prep time: 30 minutes

* cook time: About 10 minutes

* total time: 40 minutes

Servings: 6-8 tacos

Ingredients:

Fish Tacos:

- 2lb halibut, cod, or preferred white fish

- 2 tsp cumin

- 1 tsp chili powder

- 1 tsp onion powder

- 1/4 tsp garlic powder

- 1/4 tsp sea salt

- 1 Tbsp avocado oil

- 1 bag chopped cabbage mix

- 6-8 corn tortillas

Mango Salsa:

- 1 mango, peeled and diced

- 2 Roma tomatoes, diced

- 1/4 red onion, finely diced

- 2 Tbsp chopped cilantro, to taste

- Juice of 1 lime

- dash of sea salt

Dairy-Free Avocado Crema:

- 1 large avocado, pitted

- Juice of 1 lime

- 2-3 Tbsp full fat coconut milk (canned), depending on consistency desired

- 2 Tbsp olive oil or avocado oil, may need more depending on consistency desired

- Handful chopped cilantro

- 1/4 tsp sea salt

Instructions:

1. Slice fish into strips.

2. In a small bowl, mix seasonings for fish.

3. Add avocado oil to a pan on the stove, add in fish, and coat.

4. Cook fish about 5 minutes on each side, until fully cooked. Set aside.

5. In a medium bowl, combine chopped mango, tomatoes, red onion, cilantro, lime juice, and sea salt. Let sit in fridge for about 15 minutes, or until you're ready to eat.

6. In a high-speed belnder, combine avocado, lime juice, coconut milk, oil, cilantro, and sea salt. Blend (cleaning edges with a spatula to make sure completely combined)

7. Warm tortillas in a pan on the stove, top with fish, cabbage, mango salsa, avocado crema, and serve with a lime wedge.

You will likely have extra mango salsa, which you can serve with a bowl of tortilla chips. I hope you all enjoy making these for your friends & family! This makes the perfect meal for Cinco de Mayo, or even just a backyard dinner in the summertime!

Be sure to tag #wanderfullywholesomeeats so I can see how you enjoyed this recipe!

xoxo

Danielle Webb