Name: Fish Tacos with Creamy Avocado Salsa
Prep time: 15 s
Cook time: 10 s
Total time: 55 s
Yield: 8
Cuisine: mexicano
Ingredients: 8 tilapia fish fillets; 1 tablespoon olive oil; 2 limesjuiced; 2 tablespoons MAGGI Granulated Chicken Flavor Bouillondivided; 1/2 cup roughly chopped onion; 1 1/2 teaspoons butter; 1/2 to 1 cup Coffee mate® Original Liquid Coffee Creamer; 3 poblano chilesroastedpeeled and seeded; 1/3 cup chopped cilantro; 1 serrano chiledeveinedseeded and chopped; 2 avocadospittedpeeled and sliced in big pieces; 2 tablespoons canola oil; 8 to 10 corn tortillas; 3 roma tomatoeschopped; 6 cups chopped iceberg lettuce or cabbage; 1 limechopped in wedges for garnish

Make It

Step 1

Place fish fillets in a large freezer bag; add olive oil, lime juice and 1 tablespoon bouillon. Seal; gently shake the bag to cover fillets in marinade. Refrigerate for 30 minutes.

Step 2

Cook onion and butter in small skillet over medium-high heat, stirring frequently, until onion is translucent.

Step 3

Place Coffee mate Original Flavor Liquid, sautéed onions, poblano chiles, cilantro, serrano chile, remaining tablespoon bouillon and avocados in blender; cover. Blend for about 30 seconds or until smooth.

Step 4

Heat canola oil in large skillet over medium heat. Cook fish for 5 to 7 minutes or until fish flakes easily when tested with a fork. Do not overcook. Remove from skillet; set aside.