Fish Tacos with Avocado-Cabbage Slaw
Fish Tacos with Avocado-Cabbage Slaw is a main course that serves 2. One serving contains 667 calories, 33g of protein, and 36g of fat. For $4.73 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 111 person have tried and liked this recipe. It is a pretty expensive recipe for fans of Mexican food. If you have fresh cilantro, avocado, lime wedges, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a pescatarian diet. The Fourth Of July will be even more special with this recipe. It is brought to you by tastykitchen.com. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Similar recipes include Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado, Fish Tacos with Cabbage Slaw, and Fish Tacos with Red Cabbage Slaw.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 5 minutes
Ingredients:
½ Tablespoons Agave Or Honey
1 cup Ripe Avocado, Diced
2 cups Shredded Cabbage
2 Tablespoons Chopped Cilantro, Plus More For Garnish
4 whole Corn Or Flour Tortillas
¼ cups Fresh Cilantro, Chopped
2 cloves Garlic, Finely Minced
2 pinches Ground Cumin
½ whole Jalapeno Pepper, Finely Diced And Seeded
Kosher Salt And Pepper To Taste
1 Tablespoon Lime Juice
Lime Wedges
1 teaspoon Lime Zest
¼ cups Mexican Crema, Or Sour Cream
¼ teaspoons Red Pepper Flakes
1 cup Chunky Salsa
2 Tablespoons Vegetable Oil
½ pounds Firm White Fish Fillets, Such As Cod Or Tilapia
Equipment:
baking sheet
plastic wrap
blender
broiler
bowl
oven
Cooking instruction summary:
In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.
Step by step:
1. In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.Preheat the oven broiler and arrange the marinated fish on a baking sheet.
2. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.
Nutrition Information:
covered percent of daily need
