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12.07.17

curry avocado tacos

Recipes > Mains

As featured in my first four page Japanese 日本, にほん feature in ELLE Japan, out this month!

You'll love these curry avocados tacos, perf for Taco Tuesday! For a vegan variation, swap the mahi for savory tofu and the Greek yogurt for coconut yogurt, yum! xx

By: Candice Kumai

Directions

Marinate the fish: Whisk the: fresh lime juice, coconut oil, coconut milk, curry powder and salt together in a medium bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.

For the sauce, whisk the yogurt, lime zest and juice, curry powder and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.

Heat a ridged cast iron grill pan to medium high heat.

Remove the fish from the marinade and grill without turning until it is firm and opaque throughout, 4 to 5 minutes. Transfer the fish to a plate and break it up into bite-sized pieces.

Make tortillas playable over heat and divide the fish among the tortillas.

Top tacos with some curry yogurt sauce, sliced avocado, arugula and radish and a side fresh lime wedge, delish!

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