Cinnamon Free Avocado Crema Cod Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the pico de gallo
- for the pico de gallo:
- 3 medium roma tomatoes, seeded and finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the avocado crema
- for the avocado crema:
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 small garlic clove, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water
For the cod
- for the cod:
- 1 ½ lb cod fillets, cut into 2-inch pieces
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For serving
- for serving:
- 8 small corn tortillas
- lime wedges (optional)
- hot sauce (optional)
Instructions
- 1
Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a small mixing bowl and stir to combine. Taste and adjust salt, then set aside at room temperature while you prepare the rest of the recipe.
- 2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tbsp at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt, then set aside.
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