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A Mexican dish of Spicy Tilapia Baja Tacos with Lime Slaw and Avocado Cilantro Sauce

Spicy Tilapia Baja Tacos with Lime Slaw and Avocado Cilantro Sauce

Servings 4 -6
Author Trina @ Paleo Newbie

Ingredients

Fish & Spices

Slaw Mix

  • cups • Pre-packaged mix of cole slaw –or– shred about 3 of mixed raw cabbage with a handful of shredded carrots
  • 1/4 cup of fresh chopped cilantro leaves only
  • tbs Juice of 1 lime mixed with 2 of olive oil
  • Salt to taste

Avocado Cilantro Sauce (can be made the day before)

  • 1 ripe medium avocado pitted
  • 1/4 cup of freshly squeezed lime juice
  • 1/4 cup of fresh cilantro chopped, leaves only
  • 1/2 of a jalapeno pepper seeds removed and chopped
  • 2 tbs olive oil
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt to taste
  • cup About 1/4 of water to thin out the sauce if necessary

Tortillas (can be made the day before)

Instructions

Avocado Cilantro Sauce

  1. Add sauce ingredients to food processor or blender (except the water and salt)
  2. Blend until combined
  3. Add water to achieve desired consistency and salt to taste
  4. Place in container and store in refrigerator until ready to serve

Slaw Mix

  1. In a small bowl whisk together the lime juice and olive oil
  2. In a separate medium bowl add the slaw mix and cilantro
  3. Pour lime mixture over slaw mix, toss, and salt to taste
  4. Place in refrigerator until ready to serve

Fish & Spices

  1. Preheat outdoor grill or indoor electric grill to medium heat
  2. In a small bowl, whisk together olive oil, lime and honey – drizzle on both sides of the fish
  3. Next mix all dry spices together in a small bowl and sprinkle evenly on both sides of the fish
  4. Drizzle just a little olive oil on each side of the fish just before grilling
  5. Grill tilapia fillets about 3-4 minutes each side until done – avoid overcooking
  6. Spread a little of the Avocado Cilantro Sauce inside each pre-cooked tortilla, add fish, top with slaw, and add extra sauce if desired
  7. Enjoy!