Avocado Fish Tacos

By AzWench

Avocados are a wonderful companion to fish. Put the two together in a soft taco with some simply dressed shredded cabbage and you’ve created a feast. Use coleslaw from a bag to save even more time.

Ingredients

• 2 Chilean Hass Avocados
• 2 tablespoons Lime Juice
• 1 pound firm White Fish, such as cod or halibut, cut into 2-inch chunks
• 1/4 cup Flour
• 1/2 teaspoon Salt
• Pepper
• 1/4 About 1/4 cup Oil for frying
• 2 cups Red Cabbage, shredded or finely sliced; or 1 cup each Red and Green Cabbage shreds
• 1/3 cup bottled Poppyseed Dressing
• 1/2 teaspoon Salt and Pepper
• 4 (8-inch) Flour or Corn Tortillas
• Cilantro

Preparation

Step 1

Cut avocados in half, remove pit, and peel.

Cut in chunks and sprinkle with lime juice.

Set aside. In medium bowl toss shredded

cabbage with Poppyseed dressing, salt and

pepper. Set aside.

Mix flour, salt and pepper in a deep plate

with a fork. Dredge fish chunks in mixture.

In large skillet over medium high heat, heat

oil. Add fish chunks, cook until nicely

browned on all sides.

Divide cabbage mixture between tortillas. Top

with fish chunks, avocados and garnish with

cilantro and additional lime or lemon slices.