Recipe

Spiced fish tacos with slaw and avocado cream

For a lighter taco, try fish!

Sep 24, 2020 5:00am
  • 30 mins cooking
  • Serves 16
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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?

Ingredients

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

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.

Notes

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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