Fish Tacos With Avocado Sweet Corn Slaw

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Fish tacos with avocado sweet corn slaw. Fish tacos with sweet cabbage slaw. Scoop slaw onto plates then top with fish and sauce omitting corn tortillas for a low carb option. Sliced avocado or guacamole squeeze of fresh lime juice. Today s version i change up a bit to make it a little healthier.

Fish tacos with avocado sweet corn slaw are fresh and full of flavor. 4 tablespoons hosin sauce divided. Juice of 1 lime. Open next page to see more.

Drizzle with tomatillo ranch citrus avocado sauce or a dollop of guacamole. To assemble your tacos spoon slaw and fish into corn tortillas. 3 tablespoons sour cream. Flake fish then place in the center of corn tortillas top with avocado sweet corn slaw and then drizzle with white sauce and serve.

Let rest 5 minutes before flaking with a fork. Juice of 1 2 lemon. Wrap the tortillas in aluminum foil and place in the oven for about 10 minutes to warm. These fish tacos are seasoned cod fillets you can honestly use any white fish seared to perfection then layered with a corn cabbage slaw a drizzle of creamy fish taco sauce and topped with avocado slices and a squeeze of lime.

Here are some toppings that go well with the fish tacos. We pan seared this fish and served it on one corn tortilla with a cabbage slaw and a cream sauce made with avocado instead of dairy. 2 tablespoons vegetable oil. Cook until opaque and cooked through 3 to 5 minutes per side.

Fill each warm tortilla with flaked tilapia slaw and other toppings of choice. When the tortillas are warm add the fish and a good helping of coleslaw to each tortilla. 1 1 2 tablespoons rice vinegar. These baja style tacos will make you feel like you re on vacation right at home.

Serve fish over grilled tortillas with corn slaw and avocado. Add your favorite extras such as avocado slices additional fresh cilantro etc. Lightly grill or warm your tortillas and then top with some of the slaw some of the fish and then some avocado and maybe some sour cream if you like. Baja style is essentially deep fried white fleshed fish served on two corn tortillas with shredded cabbage and a creamy white sauce.