Recipe by ellie_
These fish tacos are great. Recipe source: local newspaper
Top Review by KateL
The avocado sauce and the coleslaw mix tasted awesome! The fish tasted good and normal (an opportunity here to "blacken"). Several times the recipe called for salt and pepper; the recipe could be improved to give quantities, as I wondered what I would end up with. For the flour mix, the amount of flour could be reduced to 1/2 cup and still have enough for easy coverage; in Step 5 specific amounts were given but these were not listed among the ingredients (I like to line up my ingredients in order of use like a countdown). It would be helpful if Step 7 gave some estimated cooking times. I was very impressed with the avocado sauce that didn't blacken while standing and that allowed me to cover a good bit of the tortilla. The coleslaw mix began to get soggy; the carrots would have stayed crisper had I used my old-fashioned grater rather than the new Microplane grater which grates too finely for this purpose. For half a recipe's worth of coleslaw mix, I used 4 drops of Crystal hot sauce, and wished I had used a drop more for a bit more tang. I don't remember 2 toppings such as the avocado sauce and the coleslaw mix that excited me as much on previous fish tacos, so I will definitely revisit this recipe! Made for Please Review My Recipe tag game.
- 1 avocado, peeled, pitted and cut into eighths
- 1⁄3 cup buttermilk
- 2 garlic cloves, minced, divided
- 1 lime, juice and zest of
- kosher salt
- 3 cups napa cabbage, shredded
- 1 1⁄2 cups carrots, grated
- 1⁄4 cup cider vinegar
- 1⁄4 teaspoon sugar
- hot sauce
- 1 lb tilapia fillet, cut into 8 pieces
- whole wheat flour
- 3 tablespoons vegetable oil (I used canola)
- 4 (8 inch) corn tortillas
- jalapeno pepper, sliced, garnish
- fresh cilantro, chopped, garnish
Directions See How It's Made
- Heat oven to 200 degrees F.
- In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside.
- In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce) and the remaining garlic. Season with salt and pepper and set aside.
- Heat a heavy skillet (I used cast iron) and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil - wrap foil around them and place in oven to keep warm.
- In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess.
- In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish.
- To serve: top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid). Serve with jalapenos and cilantro.