Fish Tacos in Pumpkin Seed Chipotle Sauce with Pan-Fried Avocado
Serves: 4
 
Ingredients
  • 1 pound white fish fillets (cod, tilapia or halibut)
  • 2 tablespoons olive oil
  • 2 poblano peppers, seeded and cut into medium slices
  • ½ cup toasted, unsalted pumpkin seeds
  • ¼ cup chicken or vegetable stock
  • 2 teaspoons adobo chipotle sauce
  • ½ medium yellow onion
  • ½ cup fresh cilantro leaves, leaves and stem part, reserve some for garnish
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1 avocado, peeled and cut into small dices
  • ½ cup thinly sliced fresh lettuce
  • 4-6 La Tortilla Factory Hand Made Style Corn Tortillas
Instructions
  1. Lightly sprinkle a pinch of salt, ground pepper and chili powder on the fish fillet.
  2. Preheat 2 tablespoons of olive oil in a non-stick heavy sauté pan. Pan-fry the fish over medium-heat for about 1 minute on each side, or until the fish is cooked or turns opaque. Remove the fish from heat and set aside on a plate.
  3. In the same pan, lightly sauté the poblano pepper for about 1-2 minutes and combine with the fish.
  4. Meanwhile, combine the pumpkin seeds, stock, chipotle sauce, onion and cilantro, oregano, salt and pepper into the blender and blend until smooth.
  5. Then, transfer the sauce mixture into a small saucepan and simmer the sauce for 10 minutes over medium-low heat, stirring occasionally.
  6. Stir in the sauce with the fish and poblano pepper.
  7. To serve, put a handful of fish, poblano pepper, avocado and lettuce onto a tortilla and fold into a taco.
Recipe by Nutrition Twins at https://nutritiontwins.com/98-fish-taco-in-pumpkin-seed-chipotle-sauce-with-pan-fried-avocadofish-taco-in-pumpkin-seed-chipotle-sauce-with-pan-fried-avocado-serves-4-1-pound-white-fish-fillets-cod-tilapia-or-halibut-2-tablespoo/