Spiced fish tacos with slaw and avocado cream

Make these fish tacos as spicy as you like by adjusting the cayenne pepper, and slathering them with fresh slaw and avocado cream. Ling, blue-eye, coral trout, or mahi mahi are all perfect choices.

  • 30 mins cooking
  • Serves 16
  • Print


Spiced fish tacos with slaw & avocado cream
  • 625 gram firm white skinless fish fillets, cut into long pieces
  • 1 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 1/2 tablespoon garlic powder
  • 1/4 cup (60 millilitres) olive oil
  • 2 medium avocados
  • 1/2 cup (120 grams) sour cream
  • 2 tablespoon lime juice
  • 350 gram white cabbage, shredded
  • 2 cup loosely packed fresh coriander leaves
  • 1 red onion, halved, thinly sliced
  • 1 fresh long green chilli, seeded, thinly sliced
  • 1/4 cup (60 millilitres) freshly squeezed orange juice
  • 1 clove garlic, crushed
  • 16 small (14cm) flour tortillas


Spiced fish tacos with slaw & avocado cream
  • 1
    Cut the fish fillets lengthways on the diagonal into 1.5cm wide, 12cm-long strips.
  • 2
    In a medium bowl, combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil. Season. Cover; refrigerate until required.
  • 3
    Blend or process avocado, sour cream and lime juice until smooth. Season to taste.
  • 4
    In a large bowl, combine cabbage, coriander, onion, chilli, orange juice and garlic. Season to taste.
  • 5
    Heat a large, non-stick frying pan over medium; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.
  • 6
    Increase heat to high; cook fish in same pan, in two batches, 4 minutes or until just cooked.
  • 7
    Serve warm tortilla filled with fish and slaw, topped with avocado cream.


The fish can be prepared 4 hours ahead to the end of step 1. Avocado cream and coleslaw (without the orange juice) can also be prepared 4 hours ahead; add juice to coleslaw just before serving.

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