Fish Tacos With Cabbage Slaw And Avocado Crema

Divide the fish evenly into each taco top each taco with 1 4 cup of slaw and sliced avocados optional.

Fish tacos with cabbage slaw and avocado crema. The toppings cabbage slaw tomatoes cilantro avocado balance out the overall dish. Stir the cabbage slaw well and top each piece of fish with about 1 4 cup slaw and 2 tbs. Tortillas use your favorite size flour tortillas. Add the sour cream 2 teaspoons of the lime juice teaspoon of the cumin and teaspoon salt.

Fish taco sauce for the sauce combine ranch dressing with sour cream mayonnaise lime juice and hot sauce. Transfer the fish to a platter break into 8 pieces and cover loosely with aluminum foil. Halve and pit the avocado. Layer all ingredients over heated tortillas.

Pour 1 tablespoon of crema on top. Wrap the tortillas in foil and warm on the grill about 5 minutes. Break fish into pieces layer over warm tortillas. Toppings for fish tacos homemade cabbage slaw diced tomatoes avocado and cotija or feta cheese are our favorite toppings.

In a large bowl combine the cabbage bell pepper onion jalapeño the remaining 2 tablespoons lime juice 1 tablespoons of the olive oil cilantro the remaining teaspoon cumin and teaspoon salt. Blend just until smooth. Pour 1 tablespoon of crema on top. Fish tacos with cabbage slaw and avocado crema williams sonoma taste fat crema yellow onion nonfat yogurt serrano chile corn tortillas and 12 more spicy fish tacos with cabbage slaw lime crema foodess distilled white vinegar garlic snapper fillets chopped cilantro and 16 more.

For the fish tacos. We thought the cabbage slaw was a crispy tasty addition to the spicy fish and the avocado crema calmed the heat. Transfer the crema to a bowl cover and refrigerate for up to 2 days. Preheat the oven to 300 degrees f.

Oh and the avocado crema is the perfect way to tie up all the components in this baja style fish taco recipe. Scoop the flesh into the bowl of a food processor. Homemade guacamole is also a great idea. We used both regular flour tortillas and chickpea flour tortillas.

To assemble the tacos place 2 tortillas on a plate and top each with a piece of fish. The beer batter also makes the fish tender and moist. Repeat to assemble the remaining tacos. Top with cabbage avocado cilantro cheese if using and fish taco sauce.

Wrap the tortillas in aluminum foil and place in the oven for about 10 minutes to warm. Mix together the smoked paprika chili powder cumin garlic powder onion powder and 1 teaspoon salt in a large bowl. How to make the avocado cream.