Fish Tacos & Avocado-Radish Salsa with Creamy Chipotle Slaw

Fish Tacos & Avocado-Radish Salsa

with Creamy Chipotle Slaw

20 MIN
2 Servings
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From the Test Kitchen

For these flavorful fish tacos, you’ll fill warm tortillas with spiced tilapia, crisp radishes, and bites of smooth avocado—all served with a side of crunchy cabbage and cucumber dressed in a smoky, creamy chipotle sauce.

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Fish Tacos & Avocado-Radish Salsa with Creamy Chipotle Slaw
Title
  • 2 Tilapia Fillets
  • 4 Flour Tortillas
  • 1 Avocado
  • 3 oz Radishes
  • ½ lb Cabbage
  • 1 Persian Cucumber
  • 2 Tbsps Creamy Chipotle Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, combine the sliced radishes, diced avocado, and vinegar; season with salt and pepper.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the sliced cabbage and cucumber and creamy chipotle sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook & flake the fish:
3 Cook & flake the fish:

While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Using a fork, carefully flake into large pieces. 

Warm the tortillas:
4 Warm the tortillas:

While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, flaked fish, and salsa. Serve the tacos with the slaw on the side. Enjoy! 

Tips from Home Chefs

Fish Tacos & Avocado-Radish Salsa

Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. In a bowl, combine the sliced radishes, diced avocado, and vinegar; season with salt and pepper.

2 Make the slaw:

In a large bowl, combine the sliced cabbage and cucumber and creamy chipotle sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Cook & flake the fish:
3 Cook & flake the fish:

While the slaw marinates, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. Using a fork, carefully flake into large pieces. 

4 Warm the tortillas:

While the fish cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, flaked fish, and salsa. Serve the tacos with the slaw on the side. Enjoy! 

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