Keep things fresh and flavorful with this healthy take on Baja fish tacos. Perfectly seasoned white fish is tucked into warm tortillas, with a colorful southwest slaw, and creamy avocado dressing. This healthy weeknight dinner is simple to make and ready in 30 minutes!
Ingredients
The Blackened Fish
4tablespoonsavocado oil, divided
1teaspoonEACH: cumin, smoked paprika, sweet paprika, and chili powder
In a small bowl, mix two tablespoons of the oil, cumin, smoked paprika, sweet paprika, chili powder, and sea salt until it forms a paste.
Dry the fish with paper towels and place it on a flat surface. (A baking dish works well.) Rub the paste into the fish and set it aside on your counter to marinate while you prepare the rest of dinner.
1 ½ lb white fish, 4 tablespoons avocado oil
In a large bowl, add the green and purple cabbage, carrot, red onion, and cilantro. Add the vinegar, olive oil, salt, and pepper and toss to coat.
2 cups green cabbage, 2 cups purple cabbage, 1 medium carrot, ¼ cup red onion, ¼ cup cilantro, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 pinch sea salt and pepper
Make the avocado sauce by blending the ingredients in your blender or food processor.
Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Add the fish and cook for 4-5 minutes per side, or until the fish starts to look crispy and flakes easily with a fork. Work in batches if needed. Break the fish into smaller pieces for serving.
Serve on warm tortillas topped with slaw, a few pieces of the fish, and a good slather of the avocado sauce.