Fish Tacos with Cabbage Slaw and Avocado Crema
INGREDIENTS
  • Cooking Time: 25 min
  • Servings: 2
  • Preparation Time: 20 min
  • For the fish:
  • 2 large tilapia fillets
  • 3 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 3 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fine grain sea salt
  • Pam spray
  • For the Cabbage Slaw:
  • 1/2 head of cabbage, sliced
  • 1/2 yellow onion, sliced
  • 4-6 stalks of celery, sliced
  • 2 tbsp sauteing oil
  • 1 tbsp diced jalapeno pepper
  • 1 tbsp apple cider vinegar
  • 1/4 c lime juice
  • 1 tsp honey (or agave nectar)
  • salt and pepper to taste
  • For avocado crema:
  • 2 avocadoes
  • 1/4 cup sour creme
  • 1 jalapeno, diced
  • Juice from 1 lime
  • 1/4 tsp salt
DIRECTIONS
  1. (1) Make the avocado crema:
  2. - Combine all ingredients, store in refrigerator until dinner is ready
  3. (2) Season the fish:
  4. - Combine all of the spices in a small bowl to make the rub
  5. - Spray fish with Pam
  6. - Coat both sides of fish with spices
  7. - Leave in refrigerator until ready to cook
  8. (3) Make the slaw:
  9. - Heat 1 tbsp oil in a nonstick skillet
  10. - Add 1/2 of the sliced cabbage and 1/2 of the sliced onion to the skillet
  11. - Season with salt and pepper generously
  12. - Cook until cabbage becomes brightly green (or purple, if you chose purple cabbage) and onion is transparent, then transfer to a medium-sized bowl
  13. - Repeat for second half of cabbage and onion.
  14. - Add the remaining ingredients to the bowl of cabbage and onion, mix together, and let sit at room temperature until time to eat
  15. (4) Cook the fish
  16. - I prefer to do this on my Cuisinart indoor grill: preheat to 400 degrees and cook top down for 7 minutes
  17. - The fish will flake when you remove it from the grill, but all the better! Transfer the fish from the grill into a bowl
  18. (5) Serve with tortillas or as is!
RECIPE BACKSTORY
Adapted from this recipe: http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos-with-slaw-avocado-cream/ And using the avocado crema recipe from our steak fajitas