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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.

Ethan Mick

with Creamy Chipotle Slaw

Fish Tacos & Avocado-Radish Salsa

Tilapia Fillets

Flour Tortillas

Avocado

Radishes

Cabbage

Persian Cucumber

Creamy Chipotle Sauce

Rice Vinegar

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

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.

Prepare the ingredients & make the salsa:

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.

Make the slaw:

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.

Cook & flake the fish:

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.

Warm the tortillas:

Assemble the tacos using the **warmed tortillas**, **flaked fish**, and **salsa**. Serve the **tacos** with the **slaw** on the side. Enjoy!