Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
Recipe Type: Main
Cuisine: Mexican Inspired
Serves: 4 servings
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.
  • 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
  1. 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.
  2. Mix the slaw ingredients together and set aside.
  3. 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.
  4. 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.
  5. Meanwhile heat the tortillas as per package. Flake the fish and place on one taco, top with slaw and avocado cream. Serve immediately.
Recipe by Honest Cooking at