Fish Tacos & Avocado-Radish Salsa with Creamy Chipotle Slaw

Fish Tacos & Avocado-Radish Salsa

with Creamy Chipotle Slaw

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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

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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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