Description
Fish Stick Tacos with Avocado Slaw are a fresh and satisfying meal made with seasoned flaky fish, warm corn tortillas, crunchy cabbage, creamy avocado, and a bright lime based sauce. This recipe delivers bold taco flavor with simple ingredients and easy cooking methods that work on the grill, in the oven, or on the stovetop.
Ingredients
Vegetable oil
Fresh lime juice
Garlic clove minced
Chili powder
Ground cumin
Ground paprika
Cayenne pepper optional
Salt
Freshly ground black pepper
Tilapia cod or mahi mahi fillets
Corn tortillas
Shredded purple cabbage
Ripe avocado sliced
Fresh cilantro leaves chopped
Cacique Queso Fresco or El Mexicano Queso Fresco
Daisy Sour Cream or Tillamook Sour Cream
Mayonnaise
Garlic powder
Instructions
1. Whisk vegetable oil lime juice garlic chili powder cumin paprika cayenne salt and black pepper in a bowl until well combined
2. Place fish in a dish or bag and coat evenly with the marinade then let rest briefly to absorb flavor
3. Cook the fish on a grill in the oven or in a skillet until opaque flaky and fully cooked
4. Transfer cooked fish to a plate and gently break into bite size pieces
5. Whisk sour cream mayonnaise lime juice garlic powder and salt until smooth and creamy
6. Warm the corn tortillas in a dry skillet or oven until soft and pliable
7. Layer fish onto tortillas then top with cabbage avocado cilantro cheese and taco sauce
8. Serve immediately while warm and fresh
Notes
Do not overcook the fish as it can dry out quickly and lose tenderness
Pat fish dry before marinating so the seasoning adheres well
Taste the sauce and adjust lime or salt to balance acidity
Purple cabbage holds crunch better than green cabbage and adds color
Assemble tacos just before serving to keep tortillas from becoming soggy
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling Baking Skillet
- Cuisine: American