Photo of Fish tacos with spicy avocado cream by WW

Fish tacos with spicy avocado cream

6
5
5
SmartPoints® value per serving
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
5
Difficulty
Easy

Ingredients

Olive Oil

1 teaspoons

Onion(s)

1 small

Garlic

4 clove(s)

Tinned Tomatoes

275 g

Cod, raw

450 g

Ground Cumin

½ teaspoons, level

Salt

½ teaspoons

Black pepper

1 pinch

Lime(s)

½ medium

Old El Paso Super Soft Corn Tortillas

187 g, 10 individuals

Santa Maria Red Jalapenos

15 g, drained

Cabbage

150 g

Coriander, fresh

3 tablespoons

Lime Juice, Fresh

2 tablespoons

WW Reduced Fat Soured Cream

30 g

Avocado pear

½ medium

Instructions

  1. For the slaw, toss the cabbage, coriander, lime juice and salt together in a large bowl.
  2. For the avocado cream, blend all the ingredients with 2 tbsp water until smooth, seasoning to taste.
  3. In a large non-stick frying pan, heat the oil over medium-high heat. Add the onion and cook, stirring, for 2–3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, coriander, and cumin, and season to taste. Cook for 1 minute. Add about 2 tbsp water if it seems too dry. Reduce the heat to medium and put the fish in the pan. Cover and cook until the fish is opaque in the centre and flakes easily. Using a wooden spoon, break up the fish and mix it into the tomatoes. Squeeze the lime over the fish.
  4. 4 To serve, heat the tortillas in a hot frying pan over high heat for 30-40 seconds each side. Fill each tortilla with fish, top with about 3 tbsp slaw and 1 tbsp avocado cream.

Notes

Makes 10 tacos

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