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.
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.