Fish Tacos Slaw Avocado

Grilled Fish Tacos with Spicy Slaw and Avocado Cream just might become your new favorite taco dish, full of chargrilled fish, coleslaw, and avocado cream. These tacos feature the perfect balance of smoke, heat, and creaminess.

Fish tacos slaw avocado. We thought the cabbage slaw was a crispy, tasty addition to the spicy fish and the avocado crema calmed the heat. We used both regular flour tortillas and chickpea flour tortillas. The chickpea tortillas were a surprisingly good find – great consistency, no real flavor but a perfect gluten free option for fish tacos. Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo. I seriously hope that these are on your dinner menu … like tomorrow. These Avocado Cream Slaw Fish Tacos are just as good as any I have ever had in a restaurant. The fish is spiced up just right and then piled high is a delicious slaw. All of this is topped with a divine avocado cream. Your family will think they are dining in Mexico. This EASY Fish Tacos Recipe made with homemade cabbage slaw and the best fish taco sauce will become a family favorite.. Crispy blackened fried white fish (tilapia or cod) topped with a crunchy cabbage slaw and a spicy fish taco sauce – completely ready in just 20 minutes!

To cook the fish, heat a large skillet over medium-high heat and sear about 2-3 minutes per side. While the fish is cooking, warm the tortillas over a burner on low heat until slightly charred on the edges. To assemble the tacos, put the slaw on bottom, followed by the fish, and top with avocado crema. Coleslaw and Fish Tacos. The crunchy texture of freshly made slaw tastes so delicious in fish tacos. The ingredients I use are simple bringing out the natural sweetness of cabbage. Don’t skip this additional condiment and add the avocado cream sauce I share with you last week too! Low Carb Tortilla Options Fish Tacos In small bowl, whisk together ¼ cup of the oil, the lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Loaded with citrus slaw, avocado, and spicy chipotle mayo, these tacos are packed with delicious flavor and perfect for the whole family. Whether you're doing fish on Fridays for Lent or just looking for a new twist on Taco Tuesday, these are better than restaurant quality.

Then, I drizzle the fish tacos with a little something creamy to finish them off–either my favorite tomatillo-ranch or citrus avocado sauce does the job. The combination of smoky spices, bright slaw, and creamy drizzle on top all wrapped in a warm corn tortilla is flavor and texture perfection. How to Make Fish Tacos: Make marinade: in a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Briefly soak fish in marinade: Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly. What To Serve With Fish Tacos. Heat up some corn or flour tortillas and pile it on. Add some fish, a generous helping of slaw, your favorite toppings and call it good. My favorite toppings include radishes, avocado, cilantro, a squeeze of lime, and some hot sauce. Feel free to experiment and make it your own. AVOCADO SLAW: Combine avocado, lime juice, water, olive oil, cilantro, garlic, cumin and sea salt and pepper together in a blender. Blend until smooth. Add more water if you want a thinner consistency. Add chopped coleslaw to a medium bowl, pour avocado dressing over top and mix together. Let sit for 15 minutes so the flavors can mix together.

These fish tacos are seasoned cod fillets (you can honestly use any white fish) seared to perfection, then layered with a corn cabbage slaw, a drizzle of creamy fish taco sauce, and topped with avocado slices and a squeeze of lime. Avocado Slaw: 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped. 1 tablespoon mayonnaise 1 clove garlic 1/2 avocado. Juice of 1/2 lime Kosher salt and black pepper The Gorton’s Fish Sticks are perfect for making delicious fish tacos. They cook in about 15-17 minutes, and the whole family loves them. In order to really ramp up these fish tacos, we decided to create a super simple avocado and cilantro slaw to top them off with. This really elevated the dish and make it much more adult friendly. Seared salmon fish tacos topped with a lightened up version of creamy avocado crema. This post is sponsored and written in partnership with the California Avocado Commission. San Diego is known for their fish tacos, so it’s about time I shared some more fish taco recipes on the blog!

Fish Tacos with Avocado Sweet Corn Slaw are fresh and flavorful, and will leave you feeling like you’re on vacation no matter where you happen to live! The push to finally make these tacos was a hand-delivered batch of fresh-picked Iowa sweet corn from my friend Julie Kenney, whose farm I once visited to harvest field corn. For the Tacos: Put two chopped chicken breast into a food processor. Squeeze one lime juice into it to give it a citrus flavor, add your chopped spring onions, also your coriander, chili seed, galangal or fresh ginger, soy sauce, fish sauce and fresh garlic. Seasoning with a pinch of salt and pepper, then blend.