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
- In a small bowl, whisk together chili powder, cumin, smoked paprika, salt and pepper.
- 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.
- 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.
- Divide fish on each corn tortilla and top with slaw and Queso fresco.
The Learning Kitchen
Recipe courtesy of the Learning Kitchen at UW Health at The American Center.
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