Healthy Fish Tacos

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oven to 200 degrees f.
• 2 in a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. puree until smooth. set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.