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The Real Food Academy
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(786) 395-0355
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(786) 953-8585
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Superbowl Sunday is one of those days in America where you know for sure there will be plenty of party foods in every home. Not necessarily this dishes will be the healthiest so we wanted to share our easy version of Fish Tacos which includes an Avocado Cole Slaw that can be served by itself,  in wraps or sandwiches. The following recipe is high in mono-saturated fats, phytonutrients,  antioxidants and fiber from the avocados, cabbages, radishes, lemon, garlic, and  cilantro. So not only you and your family can have a fun and yummy snack, you all can also add the benefits of this real recipe so you can start the week energized! BTW! You can make this recipe with shrimp, sauteed veggies or chicken and place a bottle of Siracha nearby for any hot sauce lover!

Fish Tacos with Avocado Cole Slaw

Can be made with shrimp, sauteed veggies or chicken too
Course Main Dish, Side dishes
Cuisine Asian, International, Mexican American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 tacos
Author Chef Maria Cummins

Ingredients

  • 1/2 each head red cabbage
  • 1/2 each head white cabbage thinly sliced
  • 4 each red radishes sliced thin
  • 1/4 cup cilantro leaves thinly sliced or minced
  • 1 pound mahi-mahi fillet skinned
  • 1 tablespoon Paprika
  • 1 tablespoon cayenne pepper
  • 12 each corn tortillas
  • 8 each cilantro sprigs for garnish
  • salt and pepper to taste

Dressing

  • 2 each Hass Avocado mashed
  • 1 each lemon juiced
  • 1 clove garlic
  • 1/2 tspn cumin
  • 1 tbsp honey or maple syrup
  • 2 tbsp Greek yogurt

Instructions

  • In a large bowl toss together the cabbages, the radishes, and the cilantro. Add ½ tsp of salt and reserve.
  • In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
  • Prepare the fish and warm the tortillas: Cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
  • Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the oven at 200 F until heated through, about 3 minutes. Remove the packets from the oven and keep warm in a damp kitchen towel.
  • Prepare a saute pan for moderately high heat. Oil the pan, then cook the fish turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
  • Mix the dressing with the slaw. Divide the fish among the warm tortillas and top it with cole slaw, cilantro sprigs and serve.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
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