Fish Tacos with Avocado-Cilantro Cream

These crispy fish tacos are so easy to whip up for a quick bite and the avocado cilantro cream helps to add a refreshing twist.

Avocado-Cilantro Cream

Ingredient	Weight	Measure
Simplot Harvest Fresh Avocados: Avocado Pulp, Frozen	250 grams
Sour cream	60 grams
Cilantro, finely chopped	20 grams
Lime juice, divided		From 1 lime

For Fish

Ingredient	Weight	Measure
All-purpose flour	125 grams
Cajun seasoning powder		1 Tbsp.
Baking powder		1/2 tsp.
Lager beer	240 ml
Vegetable oil for frying		as needed
Cod, fresh, cut into 1-inch strips	455 grams

Creamy Slaw

Ingredient	Weight	Measure
Cabbage, shredded	60 grams
Red onion, diced	20 grams
Tomatoes, diced		2 each
Jalapeño pepper, diced		1 each
Salt		to taste
Lime juice		to taste

To Assemble

Ingredient	Weight	Measure
Wheat tortillas or soft taco shells		6-8 each

Preparation Instructions:

Step 1

Thaw avocado pulp according to package instructions.

Step 2

For the fish batter; combine flour, Cajun seasoning, and baking powder in a large bowl. Add beer and whisk until smooth. Let it sit for 15 minutes.

Step 3

Meanwhile, heat oil in a large pot until it reaches 180°c. Coat fish strips in beer batter and fry until they are cooked through, for about 5-7 minutes. Cool on a metal rack.

Step 4

For the creamy slaw; combine all of its ingredients in a bowl and stir. Put aside.

Step 5

To make the avocado cilantro cream; add avocado, sour cream, cilantro, and lime juice in a bowl. Mix well.

Step 6

Assemble your tacos: place about a tablespoon of the slaw in tortilla or shell. Add crispy fish and top off with the avocado cilantro cream. Garnish with more cilantro and enjoy!