Spicy Fish Tacos with Avocado Slaw

Spicy Fish Tacos with Avocado Slaw






2 tsp. chili powder
1 tsp. ground cumin
1 tsp. smoked paprika
Coarse salt and ground black pepper, to taste
1 lb. white fish filets
1 Tbsp. olive oil



2 ripe avocados, pitted
1 cup fresh cilantro leaves
Zest and juice of 2 limes
½ cup Greek yogurt
1 tsp. granulated sugar
10 oz. bag coleslaw



Toasted corn tortillas, for serving
Queso fresco, for serving



  1. In a small bowl, whisk together chili powder, cumin, smoked paprika, salt and pepper. 
  2. Season fish with spice mixture. Heat olive oil in a medium nonstick skillet to medium-high heat.  Once hot, add fish and cook 4-5  minutes, turning once, until flakes easily with a fork.
  3. Place avocado, cilantro, lime, yogurt, sugar and a pinch of salt and pepper in a blender.  Puree until smooth.  Taste and adjust seasoning, if necessary.  Mix with coleslaw in a large bowl until combined. 
  4. Divide fish on each corn tortilla and top with slaw and Queso fresco. 


Serves 4-6 


The Learning Kitchen


Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Video: Spicy Fish Tacos with Avocado Slaw




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