Chipotle Fish Tacos with Zesty Avocado Crema by @starinfinitefood

Name: Chipotle Fish Tacos with Zesty Avocado Crema
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 5 ml Chipotle Chili Powder; 10 ml Cumin for the fish, for the crema; 5 ml Garlic Powder; 2.5 ml Paprika; 15 ml Salt for the fish, for the crema, for the salsa, for pickled onions; 450 g Cod Filets; 15 ml Olive Oil to drizzle over fish; 120 ml Cottage Cheese; 300 g Avocado ripe; 90 g + 160 ml Fresh Cilantro chopped, for the crema, for the salsa, for serving, finely chopped, for pickled onions; 0.5 Lime Zest zest of 1/2 lime; 130 ml + 0.5 Lime Juice juice of 1 lime, for the crema, juice of 1/2 lime, for the salsa, optional sauce, amount not given; 3.7 ml Pepper to taste, for the crema, for the salsa, for pickled onions; 300 g Cherry Tomatoes chopped; 14 g Jalapeño seeded and finely chopped; 400 g Tortillas of your choice, for serving; 140 g Red Cabbage shredded, for serving; 200 g Red Onion large, thinly sliced, for pickled onions; 120 ml White Vinegar; 120 ml Water for pickled onions; 60 ml Honey for pickled onions, optional sauce, amount not given; 15 ml Sesame Seeds; 120 ml Greek Yogurt optional sauce, amount not given; 15 ml Hot Sauce optional sauce, amount not given

32 min

4 servings

🌶️

5 ml

Chipotle chili powder

🫙

10 ml

Cumin

🧄

5 ml

Garlic powder

🌶️

2.5 ml

Paprika

🧂

15 ml

Salt

🐟

450 g

Cod filets

🫒

15 ml

Olive oil

🧀

120 ml

Cottage cheese

🥑

300 g

Avocado

🌿

90 g + 160 ml

Fresh cilantro

🍋

0.5

Lime zest

🍋

130 ml + 0.5

Lime juice

⚫

3.7 ml

Pepper

🍅

300 g

Cherry tomatoes

🌶️

14 g

Jalapeño

🥙

400 g

Tortillas

🥬

140 g

Red cabbage

🧅

200 g

Red onion

🍶

120 ml

White vinegar

💧

120 ml

Water

🍯

60 ml

Honey

🌱

15 ml

Sesame seeds

🥣

120 ml

Greek yogurt

🌶️

15 ml

Hot sauce

Preheat
Preheat the oven to 400°F (205°C). Line the sheet pan with parchment paper.
Warm
- white vinegar
Warm the white vinegar on the stovetop until just before boiling. Remove it from the heat.
Combine
- red onion
- white vinegar
- water
Combine red onion, warm white vinegar, water, honey, fresh cilantro, sesame seeds, salt, and black pepper in the glass jar. Seal and shake the jar, then set it aside to pickle.
Add
- cottage cheese
- avocados
- fresh cilantro
Add cottage cheese, avocados, fresh cilantro, lime zest, lime juice, salt, ground cumin, and black pepper to the food processor. Process until the crema is smooth.
Mix
- chipotle chili powder
- Cod filets
Mix chipotle chili powder, ground cumin, garlic powder, paprika, and salt in the small bowl. Place cod fillets on the lined sheet pan.
Coat
- cod fillets
- olive oil
Coat the cod fillets with the spice mixture. Drizzle the fillets with olive oil.
Roast
- cod fillets
Roast the cod for 10–12 minutes. Check that it flakes easily with a fork.
Combine
- cherry tomatoes
- jalapeño pepper
- fresh cilantro
Combine cherry tomatoes, jalapeño pepper, fresh cilantro, lime juice, salt, and black pepper in a mixing bowl. Stir the salsa until evenly mixed.
Char
- tortillas
Char the tortillas in a dry hot skillet. Turn them once until lightly browned and warm.
Spread
- tortillas
- avocados
- red cabbage
Spread avocado crema over each tortilla and add red cabbage. Top with cod, tomato-jalapeño salsa, pickled onions, and fresh cilantro.
Mix
- Greek yogurt
- hot sauce
- honey
Mix Greek yogurt, hot sauce, honey, and lime juice in a mixing bowl. Drizzle the optional sauce over the assembled tacos.

Chipotle Fish Tacos with Zesty Avocado Crema by @starinfinitefood

32 min

4 servings

🌶️

5 ml

Chipotle chili powder

🫙

10 ml

Cumin

🧄

5 ml

Garlic powder

🌶️

2.5 ml

Paprika

🧂

15 ml

Salt

🐟

450 g

Cod filets

🫒

15 ml

Olive oil

🧀

120 ml

Cottage cheese

🥑

300 g

Avocado

🌿

90 g + 160 ml

Fresh cilantro

🍋

0.5

Lime zest

🍋

130 ml + 0.5

Lime juice

⚫

3.7 ml

Pepper

🍅

300 g

Cherry tomatoes

🌶️

14 g

Jalapeño

🥙

400 g

Tortillas

🥬

140 g

Red cabbage

🧅

200 g

Red onion

🍶

120 ml

White vinegar

💧

120 ml

Water

🍯

60 ml

Honey

🌱

15 ml

Sesame seeds

🥣

120 ml

Greek yogurt

🌶️

15 ml

Hot sauce

Preparation Steps

Step 1/11
Preheat the oven to 400°F (205°C). Line the sheet pan with parchment paper.
🍳sheet pan
📜parchment paper
Step 2/11
Warm the white vinegar on the stovetop until just before boiling. Remove it from the heat.
🍶white vinegar
🥣small bowl
Step 3/11
Combine red onion, warm white vinegar, water, honey, fresh cilantro, sesame seeds, salt, and black pepper in the glass jar. Seal and shake the jar, then set it aside to pickle.
🧅red onion
🍶white vinegar
💧water
🍯honey
🌿fresh cilantro
🌱sesame seeds
🧂salt
⚫black pepper
🫙glass jar with lid
🥄measuring spoons
🥄measuring cups
Step 4/11
Add cottage cheese, avocados, fresh cilantro, lime zest, lime juice, salt, ground cumin, and black pepper to the food processor. Process until the crema is smooth.
🧀cottage cheese
🥑avocados
🌿fresh cilantro
🍋lime
🧂salt
🫙ground cumin
⚫black pepper
🥄measuring spoons
🥄measuring cups
Step 5/11
Mix chipotle chili powder, ground cumin, garlic powder, paprika, and salt in the small bowl. Place cod fillets on the lined sheet pan.
🌶️chipotle chili powder
🫙ground cumin
🧄garlic powder
🌶️paprika
🧂salt
🐟cod fillets
🥣small bowl
🍳sheet pan
Step 6/11
Coat the cod fillets with the spice mixture. Drizzle the fillets with olive oil.
🐟cod fillets
🫒olive oil
🍳sheet pan
🥄spatula
Step 7/11
Roast the cod for 10–12 minutes. Check that it flakes easily with a fork.
🐟cod fillets
🍳sheet pan
🍴fork
Step 8/11
Combine cherry tomatoes, jalapeño pepper, fresh cilantro, lime juice, salt, and black pepper in a mixing bowl. Stir the salsa until evenly mixed.
🍅cherry tomatoes
🌶️jalapeño pepper
🌿fresh cilantro
🍋lime
🧂salt
⚫black pepper
🥣mixing bowl
🔪knife
🪵cutting board
Step 9/11
Char the tortillas in a dry hot skillet. Turn them once until lightly browned and warm.
🥙tortillas
🥄spatula
Step 10/11
Spread avocado crema over each tortilla and add red cabbage. Top with cod, tomato-jalapeño salsa, pickled onions, and fresh cilantro.
🥙tortillas
🥑avocados
🥬red cabbage
🐟cod fillets
🍅cherry tomatoes
🌶️jalapeño pepper
🧅red onion
🌿fresh cilantro
🥄spatula
Step 11/11
Mix Greek yogurt, hot sauce, honey, and lime juice in a mixing bowl. Drizzle the optional sauce over the assembled tacos.
🥣Greek yogurt
🌶️hot sauce
🍯honey
🍋lime
🥣mixing bowl
🥄measuring spoons

Composition

Ingredients

Types

Spices, Seasonings, Oils, Dairy, Fruits, Herbs, Vegetables, Grains, Condiments, Water, Sweeteners, Seeds

Ingredients

Chipotle chili powder, Cumin, Garlic powder, Paprika, Salt, Cod filets, Olive oil, Cottage cheese, Avocado, Fresh cilantro, Lime zest, Lime juice, Pepper, Cherry tomatoes, Jalapeño, Tortillas, Red cabbage, Red onion, White vinegar, Water, Honey, Sesame seeds, Greek yogurt, Hot sauce

Notes

Cumin (for the fish, for the crema), Salt (for the fish, for the crema, for the salsa, for pickled onions), Olive oil (to drizzle over fish), Avocado (ripe), Fresh cilantro (chopped, for the crema, for the salsa, for serving, finely chopped, for pickled onions), Lime zest (zest of 1/2 lime), Lime juice (juice of 1 lime, for the crema, juice of 1/2 lime, for the salsa, optional sauce, amount not given), Pepper (to taste, for the crema, for the salsa, for pickled onions), Cherry tomatoes (chopped), Jalapeño (seeded and finely chopped), Tortillas (of your choice, for serving), Red cabbage (shredded, for serving), Red onion (large, thinly sliced, for pickled onions), Water (for pickled onions), Honey (for pickled onions, optional sauce, amount not given), Greek yogurt (optional sauce, amount not given), Hot sauce (optional sauce, amount not given)

Allergens

Milk, Gluten, Sesame

Dietetics

Dietary regimen

Pescatarian, High-protein

Calories

550 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 55g, Fat: 23g, Fiber: 11g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 170mg, Potassium: 950mg, Iron: 2.5mg, Sodium: 920mg

Vitamins

Vitamin C: 38mg, Vitamin B12: 2mcg, Vitamin D: 2mcg, Vitamin K: 35mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

sheet pan, parchment paper, small bowl, mixing bowl, glass jar with lid, knife, cutting board, measuring spoons, measuring cups, fork, spatula

Appliances

Oven, Stove, Food processor

Type

Type Of Dish

Main Course

Occasions

Taco Night, Weeknight Dinner, Summer Meal, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mexican, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Creamy, Flaky, Crunchy, Juicy, Soft

Flavors

Smoky, Spicy, Zesty, Tangy, Savory, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep assembled tacos out for no more than 2 hours.,Do not leave fish in direct sunlight or a warm environment.), fridge : 3 days (Store cooked cod, crema, salsa, pickled onions, and tortillas separately in airtight containers.,Consume avocado crema within 2 days for best color and flavor.), freezer : 2 months (Freeze cooked cod only in an airtight freezer-safe container.,Do not freeze avocado crema, fresh salsa, cabbage, or assembled tacos.)