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Avocado Fish Tacos

By: Chileanavocados.org  
"Avocados are a wonderful companion to fish. Put the two together in a soft taco with some simply dressed shredded cabbage and you've created a feast. Use coleslaw from a bag to save even more time."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 92 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 Chilean Hass avocados
  • 2 tablespoons lime juice
  • 1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • Pepper
  • 1/4 cup oil for frying
  • 2 cups red cabbage, shredded or finely sliced
  • 1/3 cup bottled poppyseed dressing
  • 1/2 teaspoon salt and pepper
  • 4 (8 inch) flour or corn tortillas
  • Cilantro

Directions

  1. Cut avocados in half, remove pit, and peel. Cut in chunks and sprinkle with lime juice. Set aside. In medium bowl toss shredded cabbage with poppyseed dressing, salt and pepper. Set aside.
  2. Mix flour, salt and pepper in a deep plate with a fork. Dredge fish chunks in mixture. In large skillet over medium high heat, heat oil. Add fish chunks, cook until nicely browned on all sides.
  3. Divide cabbage mixture between tortillas. Top with fish chunks, avocados and garnish with cilantro and additional lime or lemon slices.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 572 | Total Fat: 28.9g | Cholesterol: 56mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by itsstillme 
This was quite good. It made it to my box. I cut the fish a little smaller than suggested so... MORE

 
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