Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream Recipe
Servings: 8 tacos
Calories: 161kcal
Grilled Fish Tacos with Spicy Slaw and Avocado Cream just might become your new favorite taco dish, full of chargrilled fish, coleslaw, and avocado cream. These tacos feature the perfect balance of smoke, heat, and creaminess.
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Ingredients
Grilled Fish Ingredients:
- 1 tablespoon olive oil
- 1-½ lbs fish fillets about 3 fillets
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Spicy Coleslaw Ingredients:
- 3-4 cups shredded cabbage can substitute 1-16 oz bag of pre-shredded coleslaw
- 2 teaspoon fresh lime juice
- 2 tablespoon granulated sugar
- ⅛ teaspoon dry mustard
- ½ cup sour cream can substitute mayonnaise
- 3 scallions coarsely chopped, white and green parts
- 2 tablespoon cilantro coarsely chopped
- 1 jalapeno seeded and coarsely chopped
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
Avocado Cream Ingredients:
- 1 avocado seeded and chopped
- ½ cup crema Mexican cream, may substitute sour cream
- ½ cup water
- ½ cup cilantro coarsely chopped
- 2 cloves garlic coarsely chopped, may substitute 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 tablespoon fresh lime juice
Misc. Ingredients
- 6 tortillas 6-8-inch, flour or corn
- 1 cup cotija or fresco cheese crumbled, can substitute shredded Monteray Jack or a Mexican Blend.
- 1 lime optional
Instructions
Grilled Fish Directions:
- Preheat the oven to 300 degrees F.
- Pat dry the fish with a paper towel.
- Combine the salt, pepper, cumin, and garlic powder in a small bowl. Sprinkle over both sides of the fish.
- Liberally coat your grill pan with olive oil to prevent the fish from sticking and place it over medium-high heat.
- When the pan is hot, add the fish fillets and cook for approximately 2-3 minutes. Use a pancake turner or fish turner and carefully turn the fish over. Cook for an additional 2-3 minutes. These cooking times assume your fillets are ½ inch or less thick. If they are thicker, they will take more time. The fish is done when it becomes opaque and flakes easily when pierced with a fork.
- When the fish is done, remove it from the grill pan and set aside.
Spicy Coleslaw Directions:
- Add the lime juice, sugar, dry mustard, sour cream, scallions, jalapeno, cilantro, salt, and garlic powder to a food processor fitted with a steel blade. Pulse until the sauce is thick and creamy.
- Place the cabbage in a large bowl and add the sauce. Toss to combine. Set aside.
Avocado Cream Directions:
- Add the avocado, crema, water, cilantro, garlic, salt, garlic powder, and lime juice to the same food processor and process until the mixture is smooth and creamy. Set aside.
Grilled Fish Taco Assembly:
- Wrap the tortillas in aluminum foil and place in the oven for about 10 minutes to warm.
- When the tortillas are warm, add the fish and a good helping of coleslaw to each tortilla. Top with about a tablespoon or so of the avocado crema, and finally crumble about a tablespoon of the cotija cheese over each taco.
- Optional: Squeeze fresh lime juice over each one.
Notes
- If you don't have a food processor, you can use a blender to make the crema and coleslaw dressing.
- Because the ingredients are so similar, I don't usually wash or wipe out my food processor between making the coleslaw dressing and cream.
- You can make the coleslaw dressing and crema up to 24 hours ahead. Simply cover and refrigerate until you are ready to assemble the tacos.
- I prefer flour tortillas, but these tacos are delicious, whether you use corn or flour tortillas. Most corn tortillas are gluten-free, but be sure to check the label to confirm this.
- This recipe calls for an indoor grill pan. If you are grilling the fish outside, be sure first clean your grates, then oil them liberally to keep the fish from sticking. It's even easier if you have a fish grilling basket. If you grill a lot of fish, I would highly recommend a fish grilling basket. They run around $15-$20, and you can use them for vegetables and shrimp.
- This recipe calls for one seeded jalapeno. If you want more heat or spice, either leave the seeds in or add an additional pepper.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 677mg | Potassium: 299mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 13.6mg | Calcium: 63mg | Iron: 0.7mg
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