FISH TACOS WITH AVOCADO-CABBAGE SLAW RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 20
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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- Place the sliced fish in a container and add the crushed garlic, spices, lime zest and oil. Stir to coat the fish, then cover and refrigerate for 30 minutes.
- While the fish is marinating, place the shredded cabbage in a serving bowl and cover with the lime juice, tossing well. Set aside.
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