Dairy-Free Fish Tacos with Homemade Guacamole
 
Prep time
Cook time
Total time
 
The fish is marinated in wonderful southwestern-style herbs and spices that complement the guacamole and salsa fresca. You can prepare the fish on the grill, in the oven, or on your stove top. The recipe includes all three cooking methods.
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Ingredients
Marinade
  • 2½ tablespoons cumin seeds
  • ¼ cup freshly squeezed lime juice
  • 3 jalapeño peppers, stemmed and cut in half
  • 2 garlic cloves
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 large bunch cilantro
  • ½ cup extra-virgin olive oil
Fish Tacos
  • 1½ pounds wild Alaska cod fillets (or other firm white fish)
  • 12 (4 to 6-inch) corn tortillas, warmed
  • 6 lettuce leaves, torn in half
  • 1 cup salsa fresca
  • 1 cup dairy-free guacamole (recipe below or store-bought)
  • Lime wedges, for serving
Guacamole
  • 5 ripe avocados
  • 6 tablespoons chopped fresh cilantro
  • 1 medium red onion, diced
  • 4 jalapeño peppers, stemmed, seeded and finely diced
  • 3 tablespoons fresh-squeezed lime juice
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
Instructions
Marinade
  1. Lightly toast the cumin seeds in a dry skillet over low heat just until the aroma is released, about 5 minutes.
  2. Transfer the seeds to a blender. Add the lime juice, jalapeños, garlic, pepper, and salt and blend until the cumin seeds are finely ground. Add the cilantro and olive oil and puree until smooth.
Fish Tacos
  1. Using your hands, generously cover the cod entirely with the marinade and let sit at room temperature for 20 minutes.
  2. Preheat your grill to medium-hot, the broiler in your oven, or a pan on the stovetop over medium-high heat.
  3. Cook the fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove the fish from the heat, cool slightly and pull apart into large flakes.
  4. Place the warm tortillas on a work surface and line each with a piece of lettuce. Top the lettuce with chunks of fish, a generous spoonful of salsa fresca, and fresh guacamole.
  5. Serve immediately accompanied by lime wedges.
Guacamole
  1. Cut the avocados in half, remove the pits, peel, quarter and place the flesh in a mixing bowl.
  2. Mash the avocado with a potato masher or fork until chunky.
  3. Add the cilantro, onion, jalapeños, lime juice, salt, and pepper and combine with a fork. This makes 3 cups. Store leftovers in an airtight container for up to 2 days.
Notes
To Warm Tortillas: Dip corn tortillas in water, and shake off excess. Toast, in a single layer in batches, in a nonstick pan over medium heat, for about 1 minute per side. Wrap the tortillas in a tea towel to keep warm.

Nutrition Note: The nutrition facts include an estimated portion of the marinade, not all of it, since much of the marinade is discarded.
Nutrition Information
Serving size: 3 tacos + ¼ cup guacamole Calories: 561 Fat: 27g Saturated fat: 4.9g Carbohydrates: 44.9g Sugar: 3.5g Sodium: 702mg Fiber: 11g Protein: 38.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-fish-tacos