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Fried Avocado Fish Tacos with Chipotle Sauce

Author Charbel Barker

Ingredients

For the Fish/Fish Marinade

  • 2 pounds of tilapia or other similar fish
  • Juice from 1 lime
  • 1 teaspoon of the following: garlic powder black pepper, salt, cumin, onion powder

For the purple cole slow

  • 1/2 purple cabbage cut into thin slices
  • Chopped Cilantro
  • 1/4 white onion chopped
  • 1/4 cup of olive oil
  • Juice from 1 lime
  • Salt and Pepper to taste

For the Fried Avocado

  • 1 ripe avocado not too soft though, cut into slices
  • 1 cup of flour seasoned with salt and pepper
  • 1 large egg beat
  • 1 cup of panko breadcrumbs
  • Frying oil

For the Chipotle Sauce

  • 1 C of plain yogurt
  • 1-2 chipotles in adobo sauce add more for more spice
  • 1 clove of garlic
  • Salt and Pepper to taste

Instructions

To Cook the Fish

  • Marinate the tilapia in a plastic bag with all of the marinade ingredients for at least 25 minutes.
  • Once fully marinated, place in the center of a large piece of aluminum foil, and fold.
  • Cook on a hot grill for around 10 minutes.

For the Purple Cole Slaw

  • Combine all of the ingredients in a large bowl, and refrigerate for at least 10 minutes

For the Chipotle Sauce

  • Blend all of the ingredients together until smooth

For the Fried Avocado

  • After cutting the avocado into slices, coat in the flour, then the egg, followed by the panko breadcrumbs.
  • Next, fry each avocado in hot oil for 1-2 minutes until golden brown.
  • Pat dry excess oil.

To Form the Tacos

  • Cut the cooked fish into smaller pieces and add to the previously warmed tortillas, followed by the purple cole sow, the fried avocado, and the chipotle sauce.
  • Serve immediately.