Zesty chili-lime fish with crunchy slaw, creamy avocado, and fresh cilantro crema in soft tortillas.
# Components:
→ For the Fish
01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 1½ teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - Zest and juice of 1 lime
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
→ For the Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 small carrot, grated
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons fresh lime juice
15 - 1 tablespoon olive oil
16 - ½ teaspoon salt
→ For the Cilantro Crema
17 - ½ cup sour cream or Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 2 tablespoons chopped fresh cilantro
20 - 1 tablespoon fresh lime juice
21 - 1 small garlic clove, minced
22 - Salt and pepper to taste
→ For Assembly
23 - 8 small flour or corn tortillas, warmed
24 - 1 ripe avocado, sliced
25 - Fresh cilantro leaves for garnish
26 - Lime wedges for serving
# Directions:
01 - In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper. Add fish fillets and turn to coat evenly. Cover and marinate for 15-20 minutes.
02 - In a large bowl, toss together green and red cabbage, carrot, cilantro, lime juice, olive oil, and salt until well combined. Set aside.
03 - In a small bowl, whisk together sour cream or yogurt, mayonnaise, cilantro, lime juice, minced garlic, salt, and pepper until smooth. Refrigerate until ready to use.
04 - Heat a non-stick skillet over medium-high heat. Cook fish fillets for 2-3 minutes per side until cooked through and lightly golden. Remove from heat and flake into large chunks.
05 - Place a portion of slaw on each warmed tortilla. Top with flaky fish, avocado slices, a generous drizzle of cilantro crema, and extra cilantro leaves. Serve with lime wedges.
