Tacos Pescado de Verde Blanco

tortillas (36g size), or four large (62g size)
1 lbs
white firm fish
2.5 tbls
lime juice
1/4 tsp
sea salt
1/8 tsp
white pepper
1 tsp
1.5 tsp
1 tbls
cumin powder
1 cup
1 cup
1/2 cup
cilantro leaves
1 tbls
olive oil
4 oz
green chilies
1 cup
fresh avocado
1/2 cup
1/2 cup
Vegan Gourmet Sour Cream

Tip: To aid in getting the sour cream substitute to flow easily out of a squirt bottle, thin it with a little water before putting it into the bottle.

Increasing our intake of Omega 3 fatty acids such as those found in fish can lead to less swelling, stiffness and joint pain and inflammation. The spices in this recipe are also known to decrease inflammation which is good for easing arthritis pain.

  1. Wrap the tortillas in a piece of foil and place in a preheated 350° F oven for 15-20 minutes, or until warmed throughout.

  2. Rinse the fish and pat dry with paper towels. Place fish on plate and sprinkle it evenly with the 1.5 tablespoons of lime juice, salt, pepper, turmeric, garlic, and cumin. Set aside.

  3. In a bowl, toss together the cabbage, kale, and cilantro leaves. Set aside.

  4. Heat a cast iron or heavy bottomed skillet until hot (about 5 minutes). Add the olive oil, then the fish. Cook fish for about 2-3 minutes per side, or until golden brown, or opaque and flaky – but still moist. Splash remaining tablespoon of lime juice over fish. Remove skillet from heat and shred or chop up the fish.

  5. Remove tortillas from foil and distribute the fish evenly over the surface of each. Top the fish with equal amounts of the cabbage-kale-cilantro mix, green chilies, cubed avocado, scallions and drizzles or swirls of non-dairy sour cream substitute. Fold tortilla over in half and serve two per person, or serve one open-face style tortilla per person if using four large size tortillas.


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