Heat oven to 200. In a food processor combine the avocado, buttermilk, 1 garlic, lime juice, salt, and pepper. Puree until smooth and set aside. In a medium bowl combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar,lime zest, and hot sauce. Season with salt and pepper. Toss well. Set aside.
Heat a heavy skillet (not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 sec. per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the oven to keep warm.
In a wide shallow bowl combine about 1 c. of flour with 1 tbsp. of salt and 1 tsp of pepper. One at a time, dredge each piece of fish through the flour until coated evenly. Shake off any excess.
In a large nonstick skillet on medium-high, heat 1 tbsp. of oil. Add 1/2 of the fish to the pan and cook, turning once, until golden and cooked through, about 3 min. per side. Transfer to an oven-safe plate and set in oven to keep warm. Repeat with the remaining oil and fish. To serve drain the cabbage mixture. Put it all in a tortilla.
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Originally Submitted
8/16/2013
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