Ingredients:
Zesty Slaw
- 1 16oz. bag of coleslaw mix
- 1 12oz. bag of broccoli slaw mix
- 2 Tbsp. red onion, minced
- 2 Tbsp. cilantro, minced
- 2 – 3 Tbsp. fresh lime juice
- 1 jalapeño, seeded and minced (optional)
- 1 clove garlic, minced
- 2 Tbsp. honey
- 2 tsp. white or apple cider vinegar
Amberjack Filets and Tortillas
- 2 lbs. Louisiana amberjack filets, cut into 16 individual pieces
- 16 6-inch corn or flour tortillas
- 1 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. smoked paprika or chipotle powder (optional)
- 2 – 3 Tbsp. olive oilJuice of 1 lime
Avocado Cream Sauce
- 2 avocados, pitted, peeled, and cubed
- 1/4 cup light sour cream or plain Greek yogurt
- 2 – 3 Tbsp. fresh lime juice
- Salt, pepper, and all-purpose seasoning (or Tony Chachere's Creole Seasoning) to taste
Directions:
- Preheat oven to 350°F. Wrap tortillas in foil. Spray a baking dish with non-stick cooking spray.
- To prepare slaw, combine all ingredients in a large bowl and mix thoroughly. Set aside or refrigerate.
- To prepare the fish, combine seasonings in a bowl. Drizzle fish with olive oil and dredge it through the seasoning. Squeeze fresh lime juice over the seasoned fish.
- Place fish in the prepared baking dish, uncovered, and bake in the oven along with the foil-wrapped tortillas for 10 – 12 minutes or until the fish is fully cooked.
- While fish is cooking, prepare the avocado cream sauce by stirring all ingredients together in a medium bowl. Set aside.
- Serve fish in warmed tortillas with slaw and a scoop of avocado cream sauce. Add garnishes like salsa, pico de gallo, diced tomatoes, lime wedges, black beans or corn as desired.
Courtesy: LSU's Pennington Biomedical Research Center
