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Fish Tacos with a Pickled Asparagus Slaw and Cilantro Avocado Lime Sauce

Fish Tacos with a Pickled Asparagus Slaw and Cilantro Avocado Lime Sauce

Hannah
A simple pickle on the asparagus brings a great, fresh element to these tacos! Perfect to make ahead for an easy dinner!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Cuisine French, Mediterranean, Mexican, Spanish
Servings 2

Equipment

  • Baking Sheet/Air Fryer
  • Mixing bowl
  • Fridge Safe Container with Lid
  • Kitchen knife
  • Immersion blender

Ingredients
  

  • 2 large Fish Fillets I used Tilapia
  • 8-10 pieces Boston Bibb Lettuce Or your favorite tortilla shells
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Chili Powder
  • Salt and Pepper
  • 8-10 spears Asparagus
  • 1/2 large Red Onion
  • 1 1/2 cup Shredded Cabbage
  • 1 cup Water
  • 1/2 cup White Vinegar
  • 1/2 cup Apple Cider Vinegar
  • 1 large Avocado
  • 2 tbsp Sour Cream
  • 1 large Lime
  • 1 clove Garlic
  • 3 bunches Fresh Cilantro
  • 1/2 large Jalapeno (optional)

Instructions
 

Pickled Asparagus Slaw

  • In refrigerator safe container, combine match stick cut asparagus, thin slices of red onion, and shredded cabbage. Cover with 1/2 part water, 1/4 part of each white vinegar and apple cider vinegar (could use all white, but the AC gives a nice flavor). Cover with lid and chill for at least 4 hours. Longer is best if you can make this the night before!

Sauce

  • In a mixing bowl, combine avocado, sour cream, garlic, cilantro and juice from the lime. Using the immersion blender, blend until smooth. Season with salt and pepper and adjust to preference. Set aside. (great for a salad dressing for tomorrow's prepacked lunch!)

Tacos

  • If using an oven, preheat to 350. The fish can also be cooked using an air fryer. Adjust times for either accordingly.
    On a plate, combine all dry spices (cumin, smoked paprika, garlic, onion, chili, salt and pepper) and mix well. Press each side of the fish fillets to thoroughly coat and bake, flipping halfway through.
  • To assemble, wash and pat dry the bibb leaves and layer two per taco. Layer with the cabbage and asparagus slaw, and half of each fish fillet. Garnish with cilantro avocado sauce, sliced jalapenos, and fresh cilantro. Serve with a wedge of lime. Enjoy!
Keyword Asparagus, Avocado, fish, Fresh, Keto, Lettuce Wrap, Lime, Low-carb, Pickled Onions, Tilapia