Cinco de Mayo Celebration with Avocado Oil
12 bouchees, 12 tacos
- 5 sheets phyllo dough
5 tbsp La Tourangelle Avocado Oil
- 2 cups homemade guacamole
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1½ lb fresh cod filets, cut into 2-3 large pieces
1 tbsp La Tourangelle Avocado Oil
- 12 corn tortillas (gluten-free - check the ingredients)
Fresh cherry tomatoes, for topping (optional)
- 1 cup La Tourangelle Avocado Oil
- 1 egg yolk
- ¼ cup cilantro
- ½ jalapeno, seeded
- ½ tsp salt
- 1-2 tbsp sour cream
- 2 cup shredded red cabbage
- 1 cup shredded carrot, green cabbage, or more red cabbage
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- pinch of salt
Bouchees of Guacamole
For the Fish
For the avocado crema:
For the Cabbage Slaw
Bake the bouchees
- Grease a muffin pan with La Tourangelle Avocado Oil.
Lay 1 sheet of phyllo on a clean work surface. Using a pastry brush, brush phyllo with Avocado Oil; top with another phyllo sheet. Continue until 5 sheets are stacked. Cut 12 three-inch squares from the stacked sheets.
- Place dough squares into individual muffin cups, pressing against sides and bottoms, leaving corners sticking up.
- Bake for 4-5 minutes at 350 degrees.
Cook up the fish tacos
Make the spice rub by combining paprika, garlic powder, oregano, thyme, black pepper, salt and cayenne pepper in a bowl; rub blend on fish.
- Add the oil to a skillet preheated over medium heat. Cook fish over medium heat, about 4 minutes on each side, until the fish reaches an internal temperature of about 145F. You can also check for doneness when the fish is no longer translucent and it flakes easily with a fork.
While the fish is cooking, make the cabbage slaw; combine the shredded red cabbage, shredded carrots, apple cider vinegar, lime juice and salt. Chill in the refrigerator until needed for plating.
- To make the avocado cream, add the avocado oil, egg yolk, lime juice, cilantro, jalapeno, and salt to a food processor and blend until smooth. Add 1-2 tablespoons of sour cream to thicken the consistency. Think pourable consistency rather than a scoopable consistency.
To serve, heat corn tortillas on a skillet or in the oven at 350 F for a few minutes until they are warm and slightly toasted. This will give it a bit more structure to hold the fish. Break the fish into smaller pieces and place on the warm tortillas. Top with cabbage slaw, diced tomatoes and a drizzle of avocado crema.