Serving Size: 4

Prep Time:  20 min

Cook Time: 15 min

Total Time: 35 min


Fish Tacos
8 Flour tortillas
8 oz Cod(other mild fish can be substituted)
1 1/2 Cups Jalapeno slaw(see recipe below)
2 oz Avocado mayo mixture(see recioe below
Cilantro (garnish)

Jalapeño Slaw with Citrus Vinaigrette 
1 Head nappa cabbage (julienned)
1 Carrot (shredded)
1 Jalapeno (sliced/seeds removed)
Zest and juice of 1 lime/1 lemon/ 1orange
2 T Cilantro (chopped)
1 Garlic clove (finely chopped)
1/2 C Vegetable oil
1/2 C Olive oil
2 oz Red Chile Vinaigrette (recipe follows)

Red Chile Vinaigrette
1 C Sambal chili paste
2 T Siracha hot sauce
1 oz Lime juice
2 oz Rice wine vinegar
1 oz Soy sauce
1 T Sugar
1 C Salad oil

Avocado Spread
2 oz Mayo
2 oz Avocado
1 t Lemon juice
Salt and pepper


Prepare avocado and mayo mixture.Prepare the jalapeno slaw ingredients and set aside.Marinate fish for 2 hours in a small amount of citrus vinaigrette. When ready to serve-saute fish in a small amount of oil in a heated pan. Brown the fish on both sides.  Warm the flour tortillas.  Spread a small amount of the avocdo spread on the tortilla.  Place desired amount of slaw on the tortilla.  Place one piece of the fish on the slaw.  Close the flour tortilla and garnish with cilantro.

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