Past Recipes
Fish Tacos

Fish Tacos with Avocado Sauce and Crunchy Slaw

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Recipe Details


One of our best culinary mottos: If it ain't broke, don't fix it—just improve it! In this Popular Recipe, Chef Elana's taking tried-and-true fish tacos to the next level, achieving the same addictive crunch with a panko 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 creamy avocado sauce, cabbage slaw, and smoky charred jalapeño.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • 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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse jalapeño and pat very dry with paper towel. Halve limes. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice 1 half of avocado and squeeze over juice of ½ lime; reserve remaining avocado for Step 3. Peel onion, halve, and thinly slice 1 half; save remainder for another recipe.

  2. Char jalapeño and tortillas

    Char jalapeño and tortillas

    Heat a small pan over medium heat. Carefully hover your hand a few inches over 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 heat. Add tortillas; toast, working in batches as needed, to warm through, 30 seconds per side. Stack tortillas; wrap in foil to keep warm. Reserve 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). Place half of 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, and pulse until smooth. Set aside. Place remaining jalapeño in a medium bowl. 

  4. Make slaw

    Make slaw

    Add agave, juice of ½ lime, 1 tablespoon canola oil, and ¼ teaspoon salt to bowl with jalapeño, and whisk to combine (cut remaining lime into wedges for serving, if desired). Add slaw mix 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. On a separate large plate, place breadcrumbs. Pat tilapia dry with paper towel and season all over with spice mix and ¼ teaspoon salt. Dredge tilapia in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere. 

  6. Sear tilapia and plate tacos

    Sear 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. Divide tortillas between plates and layer with slaw, tilapia, and avocado slices. Drizzle over sauce, and dig in! 

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