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Lettuce Wrap Fish Tacos with Spicy Cabbage Slaw and Avocado

Lettuce Wrap Fish Tacos with Spicy Cabbage Slaw and Avocado
  • Meal

    Main Dish

  • Cusine

    Mexican

Ingredients

2 pieces leftover grilled fish or 2 fish filets

1/4 cup Greek yogurt or sour cream

1/4 cup mayo

1/4 cup buttermilk

2 T fresh lime juice

1 tsp. Green Tabasco Sauce 

generous pinch of ground cumin

1/4 head green cabbage

1/8 head red cabbage

1/2 cup chopped fresh cilantro

1/4 cup thinly sliced green onion

4 large lettuce leaves such as Romaine, Iceberg, or Green Leaf lettuce

1 avocado, thinly sliced or chopped

additional lime wedges for serving

additional lime juice and ground cumin if needed to cook fish for this recipe

Directions

Fish Cooking DirectionsIf you don’t have leftover grilled fish, take fish out of the fridge and let it come to room temperature while you preheat the oven or toaster oven to 400F/200C.Rub each piece of fish with olive oil, sprinkle with some fresh lime juice and a little ground cumin and roast about ten minutes, or until fish is firm but not hard to the touch. See the cooking instructions for Spice Rubbed and Roasted Fish Filets for more about cooking roasted fish.DirectionsTake leftover grilled fish out of the refrigerator and let it come to room temperature while you preheat oven or toaster oven to 400F/200C.Place fish filets on a piece of foil and sprinkle with 1 tablespoon water, then wrap the fish in foil and heat in the oven for 10 minutes.While fish re-heats (or cooks) whisk together Greek yogurt, mayo, buttermilk, lime juice, Green Tabasco, and cumin to make the dressing/sauce.Thinly slice and chop the cabbage.Chop cilantro and thinly slice green onions.Put the shredded cabbage, cilantro, and green onion into a bowl and toss with about half the dressing/sauce, just enough that the cabbage slaw is moistened.Put the rest of the dressing/sauce into a small bowl. Take off four large outer lettuce leaves, trim the stem end, and wash/dry in salad spinner (or wash and dry with paper towels.) Shred the hot fish apart using two forks so you have bite-sized pieces of fish. Fill each lettuce leaf with fish, top with cabbage slaw and sliced avocados. Serve with the extra dressing/sauce to drizzle over fish tacos and lime wedges to squeeze over as desired. If you’re only eating part of this, I would keep the dressing/sauce and chopped cabbage mixture separate and combine it right before using. You could also wash and chop the lettuce and combine these same ingredients to make a delicious salad.