4 fish fillets (such as tilapia or swai)

Spices: salt, pepper, turmeric, garlic powder, paprika, brown sugar

Oil for frying


½ head of red cabbage

½ small white or yellow onion

½ cup of apple cider vinegar

2 teaspoon of sugar, salt

Avocado Sauce:

1 ripe avocado

3-4 tbl spoons of sour cream

Lime juice from 1 lime

½ cup of coconut water

Salt & Pepper

12 tortillas



*Feeds 4 people


Slice the red cabbage and onion thinly and place in a bowl. Pour the apple cider vinegar over it, add sugar and salt. “Massage” the cabbage with your fingers, which will make it more tender. Set aside. Mix the listed spices – about 2 teaspoons of each – and spread them on both sides of the fish fillets. Fry the fish for about 5 minutes on each side. Mash the avocado with a fork in a bowl, add sour cream, salt and pepper to your liking and add coconut water and lime juice. The sauce should be runny enough to pour over the tacos. If you are sure your guests can handle some heat, you can add finally chopped jalapeños to the sauce. Warm up the tortillas; add blackened fish cut into strips, the cabbage coleslaw and the avocado sauce. Garnish with cilantro. Enjoy this fresh and crunchy dish!

photo credit / Duke Morse Photography