Fish Tacos with Avocado Tartar Sauce
Corn on the Cob
Ingredients
- ¾ lb tilapia fillets
- 2 tsp Creole seasoning
- 1 Tbsp butter
- ½ avocado, cubed
- 3 Tbsp mayonnaise
- 1 Tbsp dill pickle relish
- 1 Tbsp chopped fresh cilantro
- 1 tsp lime juice
- 6 corn tortillas
- 1 cup angel hair coleslaw
- ¼ cup thinly sliced red onion
Instructions
- Sprinkle fish with Creole seasoning. Melt butter in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes per side or until fish flakes with a fork. Remove from skillet, and flake into large pieces.
- Meanwhile, mash together avocado, mayonnaise, relish, cilantro, and lime juice with a fork to desired consistency.
- Heat tortillas according to package directions.
- Serve fish in warm tortillas with coleslaw, onion, and avocado tartar sauce.
Side Dish Ingredients
- 4 frozen mini ears corn
- 1 Tbsp butter
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook corn according to package directions; drain, and rub with butter. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
612
|
128
|
740
|
| Fat (g) | 32 | 4 | 36 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 43 | 19 | 62 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 988 | 134 | 1122 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
