Amberjack Fish Tacos with Zesty Slaw and Avocado Cream Sauce

Courtesy: LSU's Pennington Biomedical Research Center

Perfect for busy weeknights or weekend get-togethers, these healthy, easy and flavor-packed fish tacos are a guaranteed hit.
Cook/Prep Time: 30 minutesServings: 8, 2 tacos each


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


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. 

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