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.