Amberjack Fish Tacos with Zesty Slaw and Avocado Cream Recipe

Everyone loves tacos! Try this recipe for Amberjack Fish Tacos complete with a zesty slaw and mouth-watering avocado cream sauce.  

Ingredients for Amberjack Fish Tacos

• 1 teaspoon garlic powder
• ½ teaspoon cumin 
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika or chipotle powder (optional) salt, pepper, and Creole seasoning
• 2 pounds Louisiana amberjack fillets, cut into 16 pieces
• 3 tablespoons olive oil, or as needed
• 16 6-inch corn or flour tortillas
• Zesty Slaw (recipe follows) 
• Avocado Cream Sauce (recipe follows)
• lime wedges, chopped cilantro, sliced green onions, minced jalapeños, for garnish

Method of Preparation:

Preheat oven to 350°F. In a small bowl, mix garlic powder, cumin, chili powder, salt, pepper, and Creole seasoning. Sprinkle evenly over fish pieces, patting to adhere. Spray a baking dish with cooking oil; add fish in a single layer and drizzle with olive oil. Wrap tortillas in aluminum foil. Transfer fish and tortillas to oven; bake until fish is cooked through, 10 to 12 minutes. To assemble, place one piece of fish on each taco. Top with a scoop of Zesty Slaw and a dollop of Avocado Cream Sauce. Allow diners to garnish as desired. Makes 8 servings (2 tacos per serving).

Ingredients for Zesty Slaw:

• 2 tablespoons honey
• 2 teaspoons white or apple cider vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons red onion, minced
• 2 tablespoons cilantro, minced
• 1 clove garlic, minced
• 1 jalapeño, seeded and minced (optional) salt and pepper 
• 1 16-ounce bag of coleslaw mix 
• 1 12-ounce bag of broccoli slaw mix 

In a small bowl, whisk together honey, vinegar, and lime juice. Stir in onion, cilantro, garlic, and jalapeño; add salt and pepper, taste, and adjust seasoning. Set aside for at least 30 minutes to allow flavors to meld. Combine coleslaw mix and broccoli mix in a large bowl. Add dressing and toss to coat. Makes about 4 cups.

Ingredients for Avocado Cream Sauce:

• ¼ cup light sour cream or plain Greek yogurt
• 2 tablespoons fresh lime juice
• 2 avocados, pitted, peeled, and diced salt and pepper

Whisk together sour cream or yogurt and lime juice. Add diced avocado and salt and pepper; combine. Taste and adjust seasoning. Makes about 3 cups.

Recipe provided by Louisiana Kitchen and Culture Magazine.