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Fish Tacos with Cabbage Slaw and Avocado Crema

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Member since 2014
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Serves 2 | Prep Time 20 min | Cook Time 25 min

Why I Love This Recipe

Adapted from this recipe:

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


(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!

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