With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and avocado cream, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Celebrate Cinco de Mayo by pairing these tacos with black beans, chips and salsa, and margaritas.
4 cups purple cabbage, shredded
¼ cup cilantro leaves, chopped
The juice of 2 limes, divided
1 small avocado, pit removed
1 cup plain, light Greek yogurt
1 ½ pounds white fish like cod, haddock or halibut
1 tablespoon olive oil
1 teaspoon ground chipotle pepper
½ teaspoon ground black pepper
12 flour or corn tortillas
⅓ cup Cotija cheese, crumbled
- In a medium bowl, combine cabbage, cilantro, half of the lime juice and a pinch of salt. Stir until evenly coated and set aside.
- With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and a pinch salt, and process until smooth. Refrigerate until ready to serve.
- Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and pinch of salt. Grill fish until opaque, about 4 to 5 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
- Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.