Fish Tacos With Avocado Cabbage Slaw Recipe 435

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BLACKENED FISH TACOS WITH AVOCADO SLAW



Blackened Fish Tacos with Avocado Slaw image

Provided by Tia Mowry

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
1 tablespoon mayonnaise
1 clove garlic
1/2 avocado
Juice of 1/2 lime
Kosher salt and black pepper
3 cups thinly shredded green cabbage
3 green onions, white and green parts only, sliced
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt
1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
2 teaspoons grapeseed oil
Eight 6-inch corn tortillas, warmed
Chopped cilantro, for garnish
8 lime wedges, for garnish

Steps:

  • For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
  • In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
  • For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
  • Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
  • Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

FISH TACOS WITH AVOCADO-CABBAGE SLAW RECIPE - (4.3/5)



Fish Tacos with Avocado-Cabbage Slaw Recipe - (4.3/5) image

Provided by AzWench

Number Of Ingredients 20

FOR THE SLAW:
1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia
2 cloves Garlic, Finely Minced
1 teaspoon Lime Zest
2 Tablespoons Chopped Cilantro, Plus More For Garnish
1/4 teaspoons Red Pepper Flakes
2 pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt And Pepper To Taste
4 whole Corn Or Flour Tortillas
1 cup Chunky Salsa
Lime Wedges
1 cup Ripe Avocado, Diced
1/4 cups Mexican Crema Or Sour Cream
1/4 cups Fresh Cilantro, Chopped
1/2 whole Jalapeno Pepper, Finely Diced And Seeded
1 Tablespoon Lime Juice
1/2 Tablespoons Agave Or Honey
Kosher Salt And Pepper To Taste
2 cups Shredded Cabbage

Steps:

  • In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator. For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate. Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork. Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

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