Spiced Fish & Avocado Tacos with Roasted Sweet Potatoes

Spiced Fish & Avocado Tacos

with Roasted Sweet Potatoes

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
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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.

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Spiced Fish & Avocado Tacos with Roasted Sweet Potatoes
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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!

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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!