Sunday, September 21, 2008

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
T
acos
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, th
inly 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!

2 comments:

Ben said...

Fish tacos and poblano avocado sauce, there is so much to love in that title :-p

My computer died on me this wekeend :( Could you pleas send me an email? I am still tying to retrieve my old emails and contacts from the server :(

Christine said...

This meal made me fall in love with you all over again for getting me to enjoy fish! These tacos were SO yummy and the poblano avacodo sauce set it off just right. Its a must repeat.