For these flavorful fish tacos, you’ll fill warm tortillas with spiced tilapia, crisp radishes, and bites of smooth avocado—all served with a side of crunchy cabbage and cucumber dressed in a smoky, creamy chipotle sauce.
Ingredients
- 2 Tilapia Fillets
- 4 Flour Tortillas
- 1 Avocado
- 3 oz Radishes
- 1/2 lb Cabbage
- 1 Persian Cucumber
- 2 tbsp Creamy Chipotle Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Instructions
Prepare the ingredients & make the salsa:
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, combine the sliced radishes, diced avocado, and vinegar; season with salt and pepper.
Make the slaw:
In a large bowl, combine the sliced cabbage and cucumber and creamy chipotle sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Cook & flake the fish:
While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Using a fork, carefully flake into large pieces.
Warm the tortillas:
While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.
Assemble the tacos & serve your dish:
Assemble the tacos using the warmed tortillas, flaked fish, and salsa. Serve the tacos with the slaw on the side. Enjoy!