Quick & Easy

Spiced fish tacos with slaw and avocado cream

For a lighter taco, try fish!
JERK FISH TACOS with SLAW& AVOCADO CREAM
16
30M

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.

Looking for more taco recipes or more Mexican recipes?

Ingredients

Spiced fish tacos with slaw & avocado cream

Method

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.

Note

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