Fish Tacos with Asian Slaw and Avocado Dressing

 A fresh take on fish tacos. These are tangy, spicy, crunchy, creamy, and so delicious!

A fresh take on fish tacos. These are tangy, spicy, crunchy, creamy, and so delicious!

Who doesn’t like tacos?  My fish tacos are made from fresh mahi mahi, crunchy cabbage slaw with a tangy avocado dressing.  Love these!

Prep Time:
Cook Time: 15 Minutes
Serves 8

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Ingredients

  • 16 oz. mahi mahi
  • 1 tbs. olive oil
  • Cajun seasoning
  • 8 small flour tortillas

Ingredients for the slaw

  • 1 cup shredded cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup chopped green onion
  • 1/4 cup cilantro

Slaw dressing

  • 1 tbs sesame oil
  • 1/2 tbs rice vinegar
  • 2 tsp coconut amino acids
  • 1 lime juiced
  • 1 tbs honey
  • 1/2 tsp cayenne pepper

Avocado lime dressing

  • 1 avocado
  • 1 lime juiced
  • 2 tbs. olive oil
  • 2 tbs. plain greek yogurt
  • 2 tbs. apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Shred the cabbage and chop green onion and cilantro.
  2. Combine all slaw dressing ingredients and blend until emulsified.
  3. Combine with slaw ingredients and let sit for 1 to 2 hours or more.
  4. Coat the mahi mahi with Cajun seasoning.
  5. Heat 1 tbs olive oil in pan then sear fish on both sides
  6. Transfer fish to baking pan and bake in oven at 400 degrees until cooked through (about 10 minutes)
  7. Serve with flour tortillas, slaw, and avocado dressing.
  8. Enjoy!
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