Fish Tacos with Cabbage Slaw and Avocado Crema
Why I Love This Recipe
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
Ingredients You'll Need
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
Directions
(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!
