Wednesday, August 10, 2011

Weekly Recipe: Fish Tacos with Fruit Slaw and Avocado Cream

This recipe started with an inspiration from a recipe from my CSA for fish tacos.  I wasn't satisfied with their plain old cabbage addition, so I sought inspiration from a fruit slaw I had from a local restaurant.  As I began making dinner that night, the sauce from the original recipe didn't sound like it would have much flavor, so I made my own.  All this to say, I'm claiming this recipe as my own!  I had help on the inspiration front but the actual composition was all mine.  I hope you enjoy these as much as we did.

 Fish Tacos with Fruit Slaw and Avocado Cream

For the slaw:
2 cups finely shredded cabbage (the thinner, the better)
1/4 cup finely chopped pineapple
1/4 cup finely chopped cantelope
1 T. apple cider vinegar
1-2 T. sugar (depending on your tastebuds)
salt and pepper to taste

Combine all ingredients and refrigerate for at least 2 hours but overnight would be better.  The longer you allow the flavors to marry, the better.

For the fish:

4 tilapia fillets
2 T. cumin
2 T. chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper

10-12 corn tortillas

Preheat oven to 400.  Lightly grease a baking sheet with olive oil or other cooking spray.  Set aside.  Mix all the spices in a small bowl.  Rinse and pat the fish dry with a paper towel.  Generously sprinkle the spice mixture over the fish.  Place fish on prepared pan.  Bake in preheated oven for 10-12 minutes, or until fish flakes easily with a fork.  Flake fish into bite-sized pieces.

For Avocado Cream:

1 T. canola oil mayo
2 T. plain Greek yogurt
1/2 of an avocado, chopped for easier blending
1 1/2 T. fresh lime juice
1 T. fresh cilantro, chopped
1 tsp cumin
1/4 tsp garlic powder

Combine all ingredients in a small bowl and use a fork mash the avocado into the mixture.  Continue to incorporate all ingredients until you reach your desired consistency.

To assemble:  

Heat the stack of corn tortillas in the preheated oven for a couple of minutes to soften.  (It's best to wrap them in foil to avoid the top and bottom one from getting crunchy but I was lazy and didn't do that.)  

Spread a generous amount of the avocado cream down the center of each tortilla.  Top with a handful of flaked fish and then a large spoonful of the slaw.  Garnish with additional cilantro, if desired.

Makes 10-12 tacos.

Secret Recipe Club


  1. I am going to make this looks DIVINE!! Thanks for sharing! XO ~LIZ

  2. Me too!! We were going to have tilapia anyway and this looks much better than what I had planned ... and double score, we have most of the ingredients at home already. Thank you for the inspiration and superb post timing! : )

  3. Avocado cream - YUM! I could put that on just about anything. I've never made fish tacos but I really should give it a try. Thanks for the inspiration!

  4. Oh I just love fish tacos! And the idea of that fruit slaw sounds so good! I bet it would be a good topping on a lot of things =)

  5. Caught back up on your blog! So fun--the recipes (as usual) look amazing and the boys are cute as well. Congrats soccer mom--I can't wait to see pics of him in his little uniform.