Paleo Avocado Crema Cod Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the cod
- 1 lb cod fillets, cut into 1-inch strips
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the peppers and onions
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ¼ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ medium white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic
- ¼ tsp salt
- 2 tbsp water
For serving
- 8 small flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
Instructions
- 1
Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a medium mixing bowl. Stir to combine and set aside at room temperature while you prepare the rest of the dish.
- 2
Make the avocado crema: add the avocados, sour cream, lime juice, garlic, salt, and water to a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds. Taste and adjust salt if needed. Set aside.
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