Ingredients

Baja Fish Tacos with Avocado Verde Salsa & Lime Crema:

Spicy Avocado Verde Salsa:

  • 1 Avocado
  • 10-12 Serrano Chiles
  • 1 bunch Cilantro
  • 1 tsp. Garlic Powder
  • 1 tsp. Black Pepper
  • ¼ cup Olive Oil
  • Juice of 2 Limes
  • ¼ cup Water
  • 1 tbsp. Salt

Lime Crema:

  • 16 oz. Mexican Crema
  • 1 cup Mayonnaise
  • Juice of 1 Lime
  • Zest of 1 Lime
  • Salt and Pepper to taste

Instructions

Baja Fish Tacos with Avocado Verde Salsa & Lime Crema:
Bake battered cod strips in the oven according to package instructions. If you’re making your own by scratch, please fry or bake until golden brown according to your recipe.

Heat Organic Corn Tortillas over an open flame until warmed through and toasted. Place in tortilla warmer to keep them hot until you’re ready to eat. To assemble, add 1 to 2 pieces of fish depending on size, cabbage, generous amounts of the avocado verde salsa and the lime crema, top with fresh pico de gallo.

Warning: the avocado verde salsa is quite hot. Use less serrano chiles if you need to cut the heat.

Spicy Avocado Verde Salsa:
Blend all ingredients in a blender until smooth. Pour into serving bowl and set aside.

Lime Crema:
Whisk all ingredients together until smooth. Pour into serving bowl and set aside.