Fish Tacos with Poblano Avocado Sauce

A lot of the time my meals are inspired by the herbs I have on hand. I love cooking with fresh herbs and try to get the most use out of them as possible. I had some leftover cilantro which led to making a new sauce, poblano avocado sauce, a mix between a roasted pepper sauce and guacamole. The result was creamy and a little bit spicy, perfect for fish tacos!

Fish Tacos with Poblano Avocado Sauce
Sauce
1 poblano pepper
1/4 cup cilantro
1 clove garlic
1/4 cup heavy cream
Salt and pepper to taste
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 large avocado
Tacos
1 pound tilapia
1 tablespoon olive oil
Salt and pepper to taste
2 teaspoons cumin
1 teaspoon crushed red pepper flake
Toppings
Tortillas
Shredded cabbage
1 roma tomato, diced
1 avocado, sliced
1 red bell pepper, halved, seeded and cut into strips
1/4 red onion, thinly sliced

First, roast poblano pepper in the broiler for about 20 minutes, turning occasionally. Place in a ziplock bag for about 15 minutes. Remove stem and seeds and place in a food processor and pulse. Add cilantro and garlic and pulse again. Add cream and seasonings and pulse. Finally, add avocado and pulse until smooth. Place sauce in a bowl.

Heat up a nonstick skillet on medium high heat and drizzle with olive oil. Season tilapia with salt and pepper, cumin, and crushed red pepper flake. Cook on skillet about 4 minutes and flip, cooking about 4 minutes on other side or until done.

Assemble tacos by adding tilapia, toppings and desired amount of poblano avocado sauce. I served this with herbed basmati rice. Enjoy!