Fish Tacos, Southern Slaw and Aji Guacamole

Fish Tacos, Southern Slaw and Aji Guacamole

by Kristen on April 1, 2012

Fish Tacos, Southern Slaw and Aji GuacamoleSay the word Mexico and the first three things that pop into my head are sunshine, margaritas and tacos. By the time you are reading this I’ll be sitting on the beach in the sunshine with a margarita in hand and will be thinking about getting off my beach towel and making my way over to the taco stand with the longest line. Long lines = great food, or so my reasoning goes. I’m counting down the days till I can get my hands on an authentic Mexican taco. Till then I’ll be eating this very delicious but very gringo version of a taco.

Fish Tacos, Southern Slaw and Aji GuacamoleCrispy fried white fish sit on top of crunchy and slightly sweet slaw and the whole thing with smothered in spicy, cilantro heavy guacamole. A little dollop of sour cream will help put out the flames in your mouth, if you have a thing against flames in your mouth.

The inspiration for this recipe is from Edible Canada at the Market. It is also pretty kick ass served with a large piece of battered and fried fish on a hamburger bun and topped with preserved lemon aioli. Eaten as a burger it is my go to summer camping recipe. It’s super quick and easy to organize whether you are at home or beside a camp fire.

Fish Tacos, Southern Slaw and Aji Guacamole

Baja Fish Tacos with Southwest Slaw and Aji Guacamole
 
Prep time
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Crispy fried white fish and crunchy slaw are topped with spicy cilantro guacamole for an easy and delicious dinner.
Author:
Serves: 4
Ingredients
  • 2 cups green cabbage
  • 1 carrot, grated
  • ¼ cup red onion, minced
  • ¼ cup cilantro, chopped
  • 1 teaspoon cider vinegar
  • 1 teaspoon honey
  • Salt and pepper
  • 1½ – 2 lbs white fish, cut into cubes
  • ½ cup flour
  • 1 teaspoon smoked paprika
  • Oil for frying
  • 8 large tortilla shells
  • Aji guacamole
  • Sour cream
Instructions
  1. Combine vinegar, honey and salt and pepper in a small bowl. Set aside. Combine cabbage, carrot, onion and cilantro in a large bowl. Toss with dressing and set aside.
  2. Combine the flour and paprika in a resealable container. Add fish and toss to coat. Set floured fish aside.
  3. Heat oil in a large pan and fry fish for 1 minute per side, or until just cooked.
  4. Serve tortilla shells, fish, southwestern slaw, aji guacamole and sour cream at the table and let everyone put together their own tacos.

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{ 6 comments… read them below or add one }

Olga

This is what I would really like to eat!:)

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Denise

Gorgeous! I really need to skip the cilantro (hate it), but then: this is the perfect dish! Can’t wait to try it!

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Normal Food For Normal People

Gringo or not this looks great! I think that having a bunch of cilantro in the guac is a good twist for a dish like this; with chips, maybe not, but on a fish taco, yes please.

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Robin

Delish!! I stumbled upon your blog while looking for fish taco inspiration. What a delightful combination of ingredients and so easy to prepare. I made this last night with tilapia and it was superb. I have enough of the guac left over so will make again, this time with cod. Thanks again for the recipe. My interest is piqued anytime a recipe calls for avocados! Mmmmmmm.

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Kristen

Hi Robin,

I’m a totally avocado fan too! So happy the recipe turned out for you. It’s my go-to, quick and easy recipe for a healthy dinner in a hurry :)

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Lyndsay

Just finished these for dinner and they were awesome! Love the little bit sweet slaw combo with the guacamole! As usual, yum!!

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