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5 from 15 votes

Avocado Cream Slaw Fish Tacos

An authentic Mexican fish taco topped with a cilantro slaw and avocado cream.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Cuisine: Mexican
Servings: 4
Author: Tara Noland

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.