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Categories:
avocado buttermilk garlic lime kosher salt pepper cabbage carrots cider vinegar sugar hot sauce tilapia fillet whole wheat flour vegetable oil corn tortillas jalapeno pepper fresh cilantro
Viewed: 42 - Published at: 2 years agoIngredients
- 1 avocado, peeled, pitted and cut into eighths
- 1/3 cup buttermilk
- 2 garlic cloves, minced, divided
- 1 lime, juice and zest of
- kosher salt
- pepper
- 3 cups napa cabbage, shredded
- 1 1/2 cups carrots, grated
- 1/4 cup cider vinegar
- 1/4 teaspoon sugar
- hot sauce
- 1 lb tilapia fillet, cut into 8 pieces
- whole wheat flour
- 3 tablespoons vegetable oil (I used canola)
- 4 (8 inch) corn tortillas
- jalapeno pepper, sliced, garnish
- fresh cilantro, chopped, garnish
Method
- Heat oven to 200 degrees F.
- In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside.
- In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce) and the remaining garlic. Season with salt and pepper and set aside.
- Heat a heavy skillet (I used cast iron) and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil - wrap foil around them and place in oven to keep warm.
- In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess.
- In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish.
- To serve: top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid). Serve with jalapenos and cilantro.
