Spiced Fish & Avocado Tacos with Roasted Sweet Potatoes

Spiced Fish & Avocado Tacos

with Roasted Sweet Potatoes

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Delicately flaky fish and slices of creamy avocado make for a dynamic duo in these satisfying tacos—brightened by a topping of fresh tomatoes dressed with a sauce that combines tart tomatillo and smoky poblano. A side of roasted sweet potatoes, drizzled with tangy lime sour cream, rounds out this vibrant meal.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spiced Fish & Avocado Tacos with Roasted Sweet Potatoes
Title
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, halve the tomatoes, then place in a bowl. Add the tomatillo-poblano sauce. Stir to combine. Quarter the lime. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 2 lime wedges; season with salt and pepper. In a bowl, combine the sour cream and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

Coat & cook the fish:
3 Coat & cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. On a large plate, combine the flour and spice blend; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. In a large pan (nonstick, if you have one), heat half the ghee and 1 teaspoon of olive oil on medium-high until hot. Once hot enough that a pinch of the flour sizzles immediately when added, working in two batches, add the coated fish (shaking off any excess coating before adding). Cook 3 to 4 minutes per side, or until lightly browned and cooked through (adding the remaining ghee and 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate.

Warm the tortillas:
4 Warm the tortillas:

While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Finish the tacos & serve your dish:
5 Finish the tacos & serve your dish:

Assemble the tacos using the warmed tortillascooked fishseasoned avocado, and dressed tomatoes (reserving the dressing). Drizzle with as much of the reserved dressing as you’d like. Serve the finished tacos with the roasted sweet potatoes. Drizzle the sweet potatoes with the lime sour cream. Enjoy!

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, halve the tomatoes, then place in a bowl. Add the tomatillo-poblano sauce. Stir to combine. Quarter the lime. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 2 lime wedges; season with salt and pepper. In a bowl, combine the sour cream and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Coat & cook the fish:
3 Coat & cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. On a large plate, combine the flour and spice blend; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. In a large pan (nonstick, if you have one), heat half the ghee and 1 teaspoon of olive oil on medium-high until hot. Once hot enough that a pinch of the flour sizzles immediately when added, working in two batches, add the coated fish (shaking off any excess coating before adding). Cook 3 to 4 minutes per side, or until lightly browned and cooked through (adding the remaining ghee and 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate.

4 Warm the tortillas:

While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas:
Finish the tacos & serve your dish:
5 Finish the tacos & serve your dish:

Assemble the tacos using the warmed tortillascooked fishseasoned avocado, and dressed tomatoes (reserving the dressing). Drizzle with as much of the reserved dressing as you’d like. Serve the finished tacos with the roasted sweet potatoes. Drizzle the sweet potatoes with the lime sour cream. Enjoy!

Browse Steps
1 of 5