Shredded Fish Tacos with Creamy Avocado Slaw Recipe

Name: Shredded Fish Tacos with Creamy Avocado Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Small Avocado, Peeled, Pitted And Chopped; 3 Tablespoons Fresh Lime Juice; 2 Tablespoons White Wine Vinegar; 1/2 teaspoons Salt; 2 teaspoons Honey; 1 cup Finely Shredded Green Cabbage; 1 whole Jalapeno, Seeded And Finely Chopped; ⅓ cups White Onion, Chopped; 1/2 cups Fresh Cilantro, Chopped; 1 pound Fresh White Fish Fillets; 1 cup Salsa Of Your Choice; 8 whole Small Corn Tortillas; Fresh Corn Kernels, For Garnish (optional)

Servings: persons

1 whole Small Avocado, Peeled, Pitted And Chopped
3 Tablespoons Fresh Lime Juice
2 Tablespoons White Wine Vinegar
1/2 teaspoons Salt
2 teaspoons Honey
1 cup Finely Shredded Green Cabbage
1 whole Jalapeno, Seeded And Finely Chopped
⅓ cups White Onion, Chopped
1/2 cups Fresh Cilantro, Chopped
1 pound Fresh White Fish Fillets
1 cup Salsa Of Your Choice
8 whole Small Corn Tortillas
Fresh Corn Kernels, For Garnish (optional)

1
To make the slaw: Add chopped avocado, lime juice, vinegar, salt and honey into a food processor.
2
Pulse to combine until a smooth puree is formed.
3
In a covered bowl, combine cabbage, jalapeno, onion and cilantro.
4
Add avocado mixture and toss to coat.
5
Cover and place in refrigerator for 1-2 hours.
6
For the fish: Preheat oven to 400 F. Place fish, skin side down in a baking dish.
7
Cover with salsa, place in the oven and bake for 20-25 minutes, or until fish easily flakes with a fork.
8
Remove skin from fish, then put it into a bowl and shred the fillets with 2 forks.
9
Mix well with the salsa that it was cooked in.
10
Serve shredded fish on corn tortillas topped with slaw.
11
Garnish with corn kernels if desired.
12
Nutrition info per 2 small tacos: 327 calories, 10.5 g fat (7.5 g unsaturated), 28 g protein, 26 g carbohydrates, 6 g fiber

199

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 13 ingredients. The key ingredients include: 1 whole Small Avocado, Peeled, Pitted And Chopped, 3 Tablespoons Fresh Lime Juice, 2 Tablespoons White Wine Vinegar, 1/2 teaspoons Salt, and more.

Yes, Shredded Fish Tacos with Creamy Avocado Slaw 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.

Shredded Fish Tacos with Creamy Avocado Slaw

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