Sablefish Sweet Potato Tacos
Tacos get a Whole30 twist with sweet potatoes with this Mexican inspired sablefish recipe! Easy to make, but even better to eat!
2 sablefish fillets, thawed
1 large sweet potato
4 tbsp. avocado oil
2 jalapenos, sliced
4 grape tomatoes, roughly chopped
1 bunch cilantro
1 cup cabbage
1 tsp. cumin
½ tsp. salt
Preheat the oven to 425 F. Prepare a baking sheet with parchment paper and prepare a glass dish with 2 tablespoons of water.
Slice the ends off the sweet potatoes and discard. Then slice the sweet potatoes lengthwise into ¼” and ½” thickness. Place the sweet potatoes flat on the baking sheet, drizzle with 2 tablespoons of the avocado oil.
Bake the sweet potatoes at 425 F for 25 minutes.
In a bowl, mix together the remaining 2 tablespoons of avocado oil with the cumin and salt to make a marinade. Add the sablefish to the glass dish. Drizzle each filet with the marinade.
Bake the fish at 425 F for 10 minutes. Turn off the oven and remove the sweet potatoes and fish. Use a fork or knife to shred the flesh of the fish away from the skin. Set aside.
In a blender, add the avocado and a handful of cilantro leaves. Blend until smooth. Stir in the chopped tomatoes and fish into the avocado sauce.
Assemble each taco by placing cabbage over the sweet potato followed by 3 tablespoons of the avocado mixture. Top with more shredded cilantro and sliced jalapenos.