Description
For a taste of Mexican cuisine, try these corn tortillas filled with spiced fish, smooth avocado cream, and simple cilantro slaw topped with lime juice.
Ingredients
Scale
Fish
- 4 Tilapia fillets
- Ancho chile powder, to taste (3/4 tsp.)
- Garlic powder, to taste (1/2 tsp.)
- Cumin, to taste (1/4 tsp.)
- Salt, to taste
- 1 Tbsp. canola oil
Avocado Cream
- ¼ tsp. grated lime rind
- 2 Tbsp. fresh lime juice, divided
- ¼ cup light sour cream
- 2–3 Tbsp. milk
- ½ ripe peeled avocado
- Salt, to taste
Cilantro Slaw
- 2 cups shredded slaw
- ¼ cup red onion, finely diced
- ¼ chopped fresh cilantro
- 1 Tbsp. canola oil
- Salt, to taste
To Serve
- 8 (6″) corn or wheat tortillas (I found a wheat and corn tortilla with green chilies)
- Lime juice, optional
Instructions
- In a blender or food processor, mix the avocado cream ingredients together. Use more or less milk to get the right consistency that you like. Set aside.
- Mix the slaw ingredients together and set aside.
- Season the fish with the ancho chili powder, garlic powder, cumin and salt. Use more ancho than cumin and a moderate amount of garlic powder. See approximates in brackets.
- Heat the 1 Tbsp. canola oil in a non stick fry pan. Cook the fish for 3 min. per side or until desired degree of doneness.
- Meanwhile heat the tortillas as per package. Flake the fish and place on one taco, top with slaw and avocado cream. Serve immediately.
- Category: Main
- Cuisine: Mexican Inspired