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. 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.
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!
Fish tacos slaw avocado. 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. 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. 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.
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. 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. 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.
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 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. 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.
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. 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. 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
To assemble tacos, fill tortillas with some slaw and fish. Top with avocado crema and salsa. Drizzle with lime juice and garnish with cilantro. Make these easy Chipotle Lime Fish Tacos for Cinco de Mayo or your next Taco Tuesday – or Taco Thursday, or really, any day. Because tacos shouldn’t be restricted to Tuesday, right? I used to love fried fish tacos before going vegan, so I decided to make vegan ‘fish’ tacos! BRILLIANT! Instead of using artichoke hearts like Hot for Food did, I used hearts of palm for the meaty-fishy base of the tacos. I had Ashlee make a batch of some avocado slaw to go on top of the vegan fish tacos and it was the perfect addition. 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!
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. 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. Easy Grilled Fish Tacos with Cilantro Lime Cabbage Slaw that can be made using a grill, stovetop or oven! Vegan and gluten-free adaptable ( sub tofu for the fish!) this fast, easy and healthy dinner comes together in under 30 minutes! These easy, Grilled Fish Tacos with Cilantro Lime Cabbage Slaw are one of our 'go-to' meals that is not only light and healthy- but can be made in under 30 minutes.
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.