Preparation

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.

Tips

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.