Fish Tacos with Red Pepper Slaw and Creamy Avocado Dressing

Main Ingredients
avocado bell pepper cabbage flour tortilla greek yogurt panko tilapia tomato
Battle
tilavopeppegurt
Course
main

Mmmmm, fish tacos. I think that was the natural choice for this challenge. For me, anyway. I was nervous that everyone would make them, but I love fish tacos so much, I couldn’t NOT make them.

I considered grilling the fish, but decided to coat it with panko, because I had some, and: yum. I also decided to NOT dip the fish in egg before dipping in the panko… it might have been better to include the egg, though, to help the panko stick.

I was glad that I added tomato salsa at the last minute. I just mixed together some tomatoes and cilantro. My tasters are not spicy-food lovers, so I did not include any jalapeno, but I would have if I was making this for myself.

We had our first face-to-face battle this week, as fellow warrior Sally and I made our recipes together. You can never have too much avocado! Everyone enjoyed both recipes… so much fun!

Recipe

Fish Tacos with Red Pepper Slaw and Creamy Avocado Dressing

Preparation

For the fish:

  • 3 tilapia fillets
  • 2 Tbsp flour
  • 1 tsp kosher salt
  • 1/2 cup panko
  • 1/2 cup olive oil
Dry the fillets well with paper towels, then slice into long strips. Coat with flour and salt. Cover and coat with panko. Heat olive oil over medium-high heat. Fry the fish until crunchy and brown.
 

For the slaw: 

  • 1/2 red pepper, julienned
  • 1/4 small cabbage, julienned
  • 1/4 red onion, julienned
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
Combine the julienned vegetables. Combine the vinegar with the sugar and toss into the vegetables.
 

For the dressing: 

  • 1 avocado
  • 1/2 cup plain greek yogurt
  • cilantro, chopped, to taste
  • juice of 1/2 lime
Mash the avocado. Stir in the yogurt, cilantro and lime juice. Mix until smooth.
 

For the salsa:

  • 1/2 tomato, cut into small dice
  • cilantro, chopped, to taste
  • squeeze of fresh lime juice
  • pinch salt
  • 1 tsp jalapeno, diced (optional)
Toss together tomato, cilantro, lime juice, salt and jalapeno.
 

To put it together:

  • 4 tortillas (I love Chi Chi's Cafe style... they have the texture of soft flour tortillas, but taste a little like corn tortillas!)

Put the taco together by adding the fish to the tortillas, then topping with dressing, salsa and slaw. Enjoy!

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