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Fish Tacos with Cabbage Slaw and Avocado Crema


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Member since 2014

Serves 2 | Prep Time 20 min | Cook Time 25 min

Ingredients

For the fish:
2 large tilapia fillets
3 teaspoons chili powder
2 teaspoons smoked paprika
3 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons fine grain sea salt
Pam spray

For the Cabbage Slaw:
1/2 head of cabbage, sliced
1/2 yellow onion, sliced
4-6 stalks of celery, sliced
2 tbsp sauteing oil
1 tbsp diced jalapeno pepper
1 tbsp apple cider vinegar
1/4 c lime juice
1 tsp honey (or agave nectar)
salt and pepper to taste

For avocado crema:
2 avocadoes
1/4 cup sour creme
1 jalapeno, diced
Juice from 1 lime
1/4 tsp salt


(1) Make the avocado crema:


- Combine all ingredients, store in refrigerator until dinner is ready



(2) Season the fish:


- Combine all of the spices in a small bowl to make the rub


- Spray fish with Pam


- Coat both sides of fish with spices


- Leave in refrigerator until ready to cook



(3) Make the slaw:


- Heat 1 tbsp oil in a nonstick skillet


- Add 1/2 of the sliced cabbage and 1/2 of the sliced onion to the skillet


- Season with salt and pepper generously


- Cook until cabbage becomes brightly green (or purple, if you chose purple cabbage) and onion is transparent, then transfer to a medium-sized bowl


- Repeat for second half of cabbage and onion.


- Add the remaining ingredients to the bowl of cabbage and onion, mix together, and let sit at room temperature until time to eat



(4) Cook the fish


- I prefer to do this on my Cuisinart indoor grill: preheat to 400 degrees and cook top down for 7 minutes


- The fish will flake when you remove it from the grill, but all the better! Transfer the fish from the grill into a bowl



(5) Serve with tortillas or as is!


Pairs Well With


Notes

Adapted from this recipe: http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos-with-slaw-avocado-cream/

And using the avocado crema recipe from our steak fajitas

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