Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons avocado oil (divided)
  • 1 teaspoon EACH: cumin, smoked paprika, sweet paprika, and chili powder
  • ½ teaspoon sea salt
  • 1 ½ lb white fish
  • 2 cups green cabbage (shredded)
  • 2 cups purple cabbage (shredded)
  • 1 medium carrot (grated)
  • ¼ cup red onion (thinly sliced)
  • ¼ cup cilantro (chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 pinch sea salt and pepper
  • Creamy avocado sauce
  • 12 4-inch tortillas (warmed)

Instruction

  • 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.
  • 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.
  • 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.