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Fish Tacos with Avocado-Cabbage Slaw


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Rate this recipe 4.3/5 (23 Votes)


  • 1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia
  • 2 cloves Garlic, Finely Minced
  • 1 teaspoon Lime Zest
  • 2 Tablespoons Chopped Cilantro, Plus More For Garnish
  • 1/4 teaspoons Red Pepper Flakes
  • 2 pinches Ground Cumin
  • 2 Tablespoons Vegetable Oil
  • Kosher Salt And Pepper To Taste
  • 4 whole Corn Or Flour Tortillas
  • 1 cup Chunky Salsa
  • Lime Wedges
  • 1 cup Ripe Avocado, Diced
  • 1/4 cups Mexican Crema Or Sour Cream
  • 1/4 cups Fresh Cilantro, Chopped
  • 1/2 whole Jalapeno Pepper, Finely Diced And Seeded
  • 1 Tablespoon Lime Juice
  • 1/2 Tablespoons Agave Or Honey
  • Kosher Salt And Pepper To Taste
  • 2 cups Shredded Cabbage



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. 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.


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