Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream
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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tbsp olive oil
- 1-1/2 lbs fish fillets (about 3 fillets)
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 3-4 cups shredded cabbage (can substitute 1-16 oz bag of pre-shredded coleslaw)
- 2 tsp fresh lime juice
- 2 Tbsp granulated sugar
- 1/8 tsp dry mustard
- 1/2 cup sour cream (can substitute mayonnaise)
- 3 scallions (coarsely chopped, white and green parts)
- 2 Tbsp cilantro (coarsely chopped)
- 1 jalapeno (seeded and coarsely chopped)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 avocado (seeded and chopped)
- 1/2 cup crema (Mexican cream, may substitute sour cream)
- 1/2 cup water
- 1/2 cup cilantro (coarsely chopped)
- 2 cloves garlic (coarsely chopped, may substitute 1 tsp garlic powder)
- 1/2 tsp kosher salt
- 2 Tbsp fresh lime juice
- 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
- 1
Preheat the oven to 300 degrees F.
- 2
Pat dry the fish with a paper towel.
- 3
Combine the salt, pepper, cumin, and garlic powder in a small bowl. Sprinkle over both sides of the fish.
- 4
Liberally coat your grill pan with olive oil to prevent the fish from sticking and place it over medium-high heat.
- 5
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 1/2 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.
- 6
When the fish is done, remove it from the grill pan and set aside.
- 7
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.
- 8
Place the cabbage in a large bowl and add the sauce. Toss to combine. Set aside.
- 9
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.
- 10
Wrap the tortillas in aluminum foil and place in the oven for about 10 minutes to warm.
- 11
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.
- 12
Optional: Squeeze fresh lime juice over each one.