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–+ servings

Avocado Cream Slaw Fish Tacos

Tara Noland
An authentic Mexican fish taco topped with a cilantro slaw and avocado cream.
5 from 15 votes
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Cuisine Mexican
Servings 4

Ingredients
 

Fish

  • 4 Tilapia fillets
  • Ancho chile powder to taste (3/4 tsp.)
  • Garlic powder to taste (1/2 tsp.)
  • Cumin to taste (1/4 tsp.)
  • Salt to taste
  • 1 Tbsp. canola oil

Avocado Cream

  • 1/4 tsp. grated lime rind
  • 2 Tbsp. fresh lime juice
  • 1/4 cup light sour cream
  • 2-3 Tbsp. milk
  • 1/2 ripe peeled avocado
  • Salt to taste

Cilantro Slaw

  • 2 cups packaged slaw
  • 1/4 cup red onion finely diced
  • 1/4 chopped fresh cilantro
  • 1 Tbsp. canola oil
  • Salt to taste
  • 8 6" corn or wheat tortillas (I found a wheat and corn tortilla with green chilies)

Instructions
 

  • In a blender or food processor, mix the avocado cream ingredients together. Use more or less milk to get the right consistency that you like. Set aside.
  • Mix the slaw ingredients together and set aside.
  • Season the fish with the ancho chili powder, garlic powder, cumin and salt. Use more ancho than cumin and a moderate amount of garlic powder. See approximates in brackets.
  • Heat the 1 Tbsp. canola oil in a non stick fry pan. Cook the fish for 3 min. per side or until desired degree of doneness.
  • Meanwhile heat the tortillas as per package. Flake the fish and place on one taco, top with slaw and avocado cream. Serve immediately.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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