Fish Tacos with Cabbage Slaw and Avocado Crema

CategoryDifficultyIntermediate
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Prep Time20 minsCook Time8 minsTotal Time28 mins
Who doesn't love fish tacos? This version of tacos is one of our favorite creations to date. We especially love it because the fish is beautifully seared in comparison to your typical fish tacos, which are usually heavily fried! For this recipe, we used swai, but you can use any type of mild white fish. Or you can swap out the fish for tofu for a meat free option.
Cilantro Lime Avocado Crema
 1 avocado
 1 cup cilantro (or roughly a handful) stems included
 juice of ½ lime
 1 heaping tbsp greek yogurt
 1 heaping tbsp sour cream
 2 tbsp orange juice
 ½ jalapeno
 ¼ habanero (optional for added spice)
 2 cloves garlic
 ½ tsp cumin
 salt & pepper to taste
Cabbage Slaw
 4 cups coleslaw mix
 ¼ cup greek yogurt
 ¼ cup mayo
 juice of ½ a lime
 salt & pepper to taste
Smoky Paprika Chipotle Fish Tacos
 12 flour tortillas
 2 lbs or 4 servings of white fish fillet of your choice
 salt & pepper
 cilantro for garnish
 lime wedges for garnish
 jalapeno slices for garnish
1

In a food processor or nutribullet, add the avocado crema ingredients and blend until mixture is completely smooth. Set aside in the fridge to allow the flavors to meld.

2

In a medium sized bowl, combine the wet ingredients for the slaw and mix together until smooth. Add the coleslaw into the mixture and toss until combined. Set aside for later.

3

Drizzle the fillets with 2 tbsp Persian Lime Olive Oil. Season both sides with salt and pepper. Additionally, sprinkle the Smoky Paprika Chipotle Seasoning evenly over both sides of the fillets, and rub it in.

4

Slice the fillets down the middle lengthwise, then again the opposite way to make smaller pieces that will fit on perfectly on your tacos. (You don't want to slice them after because the fish will fall apart easily).

5

Heat a large skillet over medium-high heat with a generous drizzle of plain EVOO such as our Greek Athinolia or Spanish Melgarejo Picual. Sear the fillets for approximately 3-4 minutes per side. Once they are close to done, drizzle 1 tbsp of Honey Ginger White Balsamic into the pan and allow them to cook for 1 additional minute. Remove from heat and set aside.

6

Heat your tortillas over an open flame or on a grill pan for a minute or so until they develop a nice char. Place a scoop of slaw in the bottom of the taco and top with a piece of fish. Finish with a drizzle of the avocado crema. (For a nice presentation, you can create a makeshift piping bag by scooping the avocado crema into a small plastic bag. Make a small cut at the tip of the bag and gently squeeze the bag at the opposite end to create nice, neat lines of crema. If presentation doesn't matter, you can easily just add a dollop of crema on top of the taco!)

7

Serve with a garnish of lime wedges, cilantro and sliced jalapeños!

Ingredients

Who doesn't love fish tacos? This version of tacos is one of our favorite creations to date. We especially love it because the fish is beautifully seared in comparison to your typical fish tacos, which are usually heavily fried! For this recipe, we used swai, but you can use any type of mild white fish. Or you can swap out the fish for tofu for a meat free option.
Cilantro Lime Avocado Crema
 1 avocado
 1 cup cilantro (or roughly a handful) stems included
 juice of ½ lime
 1 heaping tbsp greek yogurt
 1 heaping tbsp sour cream
 2 tbsp orange juice
 ½ jalapeno
 ¼ habanero (optional for added spice)
 2 cloves garlic
 ½ tsp cumin
 salt & pepper to taste
Cabbage Slaw
 4 cups coleslaw mix
 ¼ cup greek yogurt
 ¼ cup mayo
 juice of ½ a lime
 salt & pepper to taste
Smoky Paprika Chipotle Fish Tacos
 12 flour tortillas
 2 lbs or 4 servings of white fish fillet of your choice
 salt & pepper
 cilantro for garnish
 lime wedges for garnish
 jalapeno slices for garnish

Directions

1

In a food processor or nutribullet, add the avocado crema ingredients and blend until mixture is completely smooth. Set aside in the fridge to allow the flavors to meld.

2

In a medium sized bowl, combine the wet ingredients for the slaw and mix together until smooth. Add the coleslaw into the mixture and toss until combined. Set aside for later.

3

Drizzle the fillets with 2 tbsp Persian Lime Olive Oil. Season both sides with salt and pepper. Additionally, sprinkle the Smoky Paprika Chipotle Seasoning evenly over both sides of the fillets, and rub it in.

4

Slice the fillets down the middle lengthwise, then again the opposite way to make smaller pieces that will fit on perfectly on your tacos. (You don't want to slice them after because the fish will fall apart easily).

5

Heat a large skillet over medium-high heat with a generous drizzle of plain EVOO such as our Greek Athinolia or Spanish Melgarejo Picual. Sear the fillets for approximately 3-4 minutes per side. Once they are close to done, drizzle 1 tbsp of Honey Ginger White Balsamic into the pan and allow them to cook for 1 additional minute. Remove from heat and set aside.

6

Heat your tortillas over an open flame or on a grill pan for a minute or so until they develop a nice char. Place a scoop of slaw in the bottom of the taco and top with a piece of fish. Finish with a drizzle of the avocado crema. (For a nice presentation, you can create a makeshift piping bag by scooping the avocado crema into a small plastic bag. Make a small cut at the tip of the bag and gently squeeze the bag at the opposite end to create nice, neat lines of crema. If presentation doesn't matter, you can easily just add a dollop of crema on top of the taco!)

7

Serve with a garnish of lime wedges, cilantro and sliced jalapeños!

Fish Tacos with Cabbage Slaw and Avocado Crema

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