Tacos are one of my favorite foods to eat. (Side note)->for the past year I have been doing some research on gluten and how it can lead to inflammatory issues, bloating, and abdominal pain. To me, eat whatever makes you happy and most importantly makes you feel good! So instead of using tortillas, I chose a recipe that was free of gluten but can still give you that great taste of a fish taco. (because I’ve noticed that eating too much gluten-filled foods makes me feel blahh lately) This recipe is from one of my favorite cookbooks called Wheat Belly by William Davis, MD.
I had a lot of fun making these. They are super easy to make and only takes about 25 minutes! I used wild caught cod and it cooks in about 10 minutes when it is pan seared. I never cooked with cod before but I am pretty happy with the results. It’s very soft and slightly tender which tastes great when you have it stacked on some lettuce. The avocado cream sauce adds a nice cool topping to the hot fish coming off the pan.
I always try and buy wild caught fish. Wild caught means that the fish were caught in their natural environments, are higher in Omega-3 fatty acids, and free of pesticides and/or any artificial dyes and GMO’s.
So if you are looking for a quick and easy dinner recipe, now you’ve got it! This meal is also a great summertime meal because you don’t have to heat the oven up and make the house super hot!
Fish Tacos With Chipotle Avocado Cream Sauce Recipe
- 1/2 cup of butter ( I used a dairy-free brand called Melt)
- 2 canned chipotle peppers in adobo sauce ( I only used 1 can, those peppers are super spicy!)
- 3 tablespoons of lime juice
- 1/2 teaspoon of salt
- 1 1/4 pounds of cod ( you can use halibut, white fish, or tilapia as well)
- 1/2 cup of sour cream
- 1/2 teaspoon of seafood seasoning
- 1 ripe avocado ( peeled, halved and pitted)
- about 8 leaves of Romaine lettuce
- optional: shredded cabbage and/or cilantro for garnish.
In a small bowl combine the butter, peppers, salt and lime. Brush that mixture over the fish.
Coat a pan with cooking spray or butter and pan sear the fish for about 8-10min until the cod starts to flake.
In a blender, cream together the avocado and sour cream and the rest of the lime. I added about a 1/3 of a cup of water because it was too thick. You can add a pinch of salt to this mixture as well.
Flake the fish with a fork and put it over the lettuce leaves. Top with avocado sauce and some cilantro and/or shredded cabbage.