Cilantro Lime Crema Pasta Recipe By Tasty
CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY
Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
- Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
- Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
- While fish is baking, prepare the crema.
- In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
- Serve tilapia topped with avocado crema and freshly chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 6 grams, Protein 62 grams, Sugar 2 grams
PORK AND CORN TACOS WITH CILANTRO-LIME CREMA
This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.
Provided by vpecchia
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
- Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
- Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
- Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
- Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
- While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
- Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g
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