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Fish Tacos with Avocado Cream

Our love of tacos knows no bounds. There’s nothing like a spicy fish taco to turn a bad day into an amazing one. Paired with avocado cream and, dare we suggest, a margarita (!) and you’ve got the perfect Taco Tuesday.

Fish Tacos with Avocado Cream


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



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.


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.

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