Fried Avocado Fish Tacos with Chipotle Sauce
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
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 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.