Fish Tacos with Guacamole
Servings
2-4
Servings
2-4
Ingredients
Fish
Guacamole
Coleslaw
Other Filling Ingredients
Instructions
Fish
  1. Preheat oven to 375 F. Place a metal rack over a baking sheet & spray the rack with vegetable spray. Set aside. In a shallow bowl, whisk together the cornmeal, flour, cumin, chili powder, salt & pepper. Set aside. Cut fish fillets into fingers & brush with olive oil. Toss the fish fingers a few at a time into the flour mixture until well coated. Transfer fish to baking rack. Spray the top of fish lightly with vegetable spray. Bake for 15-20 minutes or until golden & cooked.
Guacamole
  1. In a large bowl, coarsely mash avocados, lime juice, salt & cumin using a fork; stir in tomato, garlic, onion & cilantro. Cover & refrigerate until ready to assemble tacos.
Coleslaw
  1. In a bowl, combine coleslaw with ranch dressing.
Assembly
  1. In each (heated) tortilla, place a small amount of coleslaw. Top with a couple of fish fingers, guacamole, red onion, diced tomato, grated cheese & the remainder of coleslaw. Serve any extra guacamole on the side. Of course, nothing wrong with adding a bit of salsa to the equation!