Avocado Cream Slaw Fish Tacos
An authentic Mexican fish taco topped with a cilantro slaw and avocado cream.
Servings: 4
Calories: 424kcal
Ingredients
Fish
- 4 Tilapia fillets
- 3/4 tsp Ancho chile powder to taste
- 1/2 tsp Garlic powder to taste
- 1/4 tsp Cumin to taste
- 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
Serving: 1 | Calories: 424kcal | Carbohydrates: 31g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 142mg | Potassium: 871mg | Fiber: 6g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 2mg