Past Recipes
Fish Tacos

Fish Tacos with Avocado Sauce and Crunchy Slaw

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One of our best culinary mottos: If it ain’t broke, don’t fix it—just improve it! Here, Chef Elana’s elevating tried-and-true fish tacos, achieving the same addictive crunch with a spiced breadcrumb crust rather than a heavy batter, and a quick pan-fry rather than a deep fry. It’s all piled into warm flour tortillas with lime-laced avocado, cabbage slaw, and smoky charred jalapeño.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 800
  • Protein 43g
  • Total Carb 78g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • flour
    • 1/2 cup
    • flour
  • tilapia
    • 10 ounces
    • tilapia
  • chipotle powder
    • 1/2 teaspoon
    • chipotle powder
  • jalapeño
    • 1
    • jalapeño
  • red onion
    • 1
    • red onion
  • flour tortillas
    • 6
    • flour tortillas
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • limes
    • 2
    • limes
  • avocado
    • 1
    • avocado
  • agave
    • 1 teaspoon
    • agave
  • garlic powder
    • 1/4 teaspoon
    • garlic powder
  • dried Mexican oregano
    • 1/2 teaspoon
    • dried Mexican oregano
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • shredded green cabbage
    • 1 cup
    • shredded green cabbage
  • reduced-fat sour cream
    • 1/4 cup
    • reduced-fat sour cream

What You’ll Need

  • eggs
  • water
  • kosher salt
  • canola oil
  • black pepper
  • 8" small pan
  • 12" large nonstick pan
  • aluminum foil
  • blender or food processor (optional)

Allergens

Soy, Egg, Milk, Fish, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse jalapeño and pat very dry with paper towel. Peel onion and thinly slice 1 half; save remainder for another recipe (try roughly chopping and sautéeing into scrambled eggs!). Halve limes. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut 1 half into 6 slices and squeeze over juice of ½ lime; save remaining avocado for making sauce in Step 3.

  2. Char Jalapeño and Tortillas

    Char Jalapeño and Tortillas

    Heat a small pan over medium heat. Carefully hover your hand over the pan—when you can easily feel heat, add whole jalapeño. Cook, flipping, until blistering all over, 12 minutes total. Transfer to cutting board to cool. Meanwhile, heat a large nonstick pan over medium high. Add tortillas and toast, working in batches as needed, until warmed through, 30 seconds per side. Stack tortillas and wrap in foil to keep warm. Reserve nonstick pan.

  3. Make Avocado Sauce

    Make Avocado Sauce

    Halve charred jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop (be sure to wash your knife, cutting board, and hands after). Set aside half of chopped jalapeño in a medium bowl for slaw. Place remaining chopped jalapeño in a blender or food processor. Add sour cream, remaining avocado, juice of ½ lime, ½ cup water, ½ teaspoon salt and pepper, then pulse until smooth. Set aside.

  4. Make Slaw

    Make Slaw

    Add agave, juice of ½ lime, 1 tablespoon canola oil, and ¼ teaspoon salt to medium bowl with reserved jalapeño, and whisk to combine (save that last ½ lime for another recipe!). Add cabbage and sliced onion and toss to coat—if you have time, try massaging with your hands to soften the cabbage, about 30 seconds. Set aside to marinate until ready to serve.

  5. Dredge Tilapia

    Dredge Tilapia

    Place flour on a large plate and season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Pat tilapia dry with paper towel and season all over with spice mix and ¼ teaspoon salt. Dredge fish in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  6. Cook Tilapia and Plate Tacos

    Cook Tilapia and Plate Tacos

    Return pan from tortillas to medium heat with 3 tablespoons canola oil. When oil is shimmering, add tilapia and sear until crust is browned and fish is cooked through, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain, then cut into strips. Stuff warmed tortillas with crunchy slaw, tilapia, sliced avocado, and avocado sauce. Enjoy!

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