Ingredients
For the tacos:
- 500 g haddock (any firm white fish will work), cut into strips
- 1 tablespoon chipotle powder
- 1 tablespoon lime juice
- 1 tablespoon garlic powder
For the slaw:
- 1/2 head red cabbage, shredded
- 1/4 red onion, finely sliced
- 60 ml olive oil
- 8 g cilantro
- 1 tablespoon lime juice
For the avocado cream
- 1 avocado
- 2 tablespoons lime juice
- 60 ml plain yogurt
- 1 green onion, trimmed
- Salt and pepper to taste
Preparation
Step 1
Marinate the fish—Place fish in medium bowl, add 1 tablespoon lime juice, chipotle, and garlic powder and toss to coat evenly. Refrigerate for at least 20 minutes.
Step 2
Meanwhile, make the slaw—In a medium bowl, stir together red cabbage, onion, lime juice, olive oil, and cilantro. Set aside.
Step 3
Make the avocado cream—Using a traditional or immersion blender, blend avocado flesh with lime juice, yogurt, green onion, and a little salt and pepper till smooth and creamy. Set aside.
Step 4
Cook the fish—Heat olive oil in frying pan over medium heat. Fry marinated fish until golden brown and cooked through, about 2 minutes each side.
Step 5
Assemble and enjoy—Place a scoop of avocado cream on a warm tortilla, then add a piece of fish or two. Top with a small handful of slaw and a sprinkle of feta, if desired.
Tips
Warm Tortillas—3 Ways
Our favorite method for warming tortillas is in a dry frying pan on the stovetop over medium heat. Cook until they begin to brown, about 30 seconds per side. You can also wrap stacks of 5 tortillas in aluminum foil and heat them in a 175°C oven for about 15 minutes. Or if you’re feeling hangry, zap them in the microwave. Simply cover a stack of 5 with a damp paper towel and microwave in 30-second increments until they’re heated through.
Make it Easier
Our GreenPan Ceramic Nonstick Frying pans brown fish beautifully and clean up in minutes, no soaking required.
