Healthy Fish Tacos Recipe

Name: Healthy Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 avocado, peeled, pitted and cut into eighths; 1/3 cup buttermilk; 2 garlic cloves, minced, divided; 1 lime, juice and zest of; kosher salt; pepper; 3 cups napa cabbage, shredded; 1 1/2 cups carrots, grated; 1/4 cup cider vinegar; 1/4 teaspoon sugar; hot sauce; 1 lb tilapia fillet, cut into 8 pieces; whole wheat flour; 3 tablespoons vegetable oil (I used canola); 4 (8 inch) corn tortillas; jalapeno pepper, sliced, garnish; fresh cilantro, chopped, garnish

Servings: persons

1 avocado, peeled, pitted and cut into eighths
1/3 cup buttermilk
2 garlic cloves, minced, divided
1 lime, juice and zest of
kosher salt
pepper
3 cups napa cabbage, shredded
1 1/2 cups carrots, grated
1/4 cup cider vinegar
1/4 teaspoon sugar
hot sauce
1 lb tilapia fillet, cut into 8 pieces
whole wheat flour
3 tablespoons vegetable oil (I used canola)
4 (8 inch) corn tortillas
jalapeno pepper, sliced, garnish
fresh cilantro, chopped, garnish

1
Heat oven to 200 degrees F.
2
In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside.
3
In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce) and the remaining garlic. Season with salt and pepper and set aside.
4
Heat a heavy skillet (I used cast iron) and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil - wrap foil around them and place in oven to keep warm.
5
In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess.
6
In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish.
7
To serve: top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid). Serve with jalapenos and cilantro.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 avocado, peeled, pitted and cut into eighths, 1/3 cup buttermilk, 2 garlic cloves, minced, divided, 1 lime, juice and zest of, and more.

Yes, Healthy Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Healthy Fish Tacos

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