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Fish and Avocado Tacos with Creamy Slaw – San Diego

Another Pati Jinich masterpiece, this recipe features hand-battered fish and a cabbage slaw that holds its own. Wrapped in a warm tortilla and topped with sliced avocado, it's the complete package.


  • For the Creamy Slaw:
  • 2 c. Green cabbage, shredded
  • 1 c. Red cabbage, shredded
  • 1/2 c. Mayonnaise
  • 1/2 c. Mexican crema, crème fraiche, or sour cream
  • 3 T. Lime juice, freshly squeezed
  • To taste Sea salt
  • To taste Pepper, black, freshly ground
  • For the Batter:
  • 3 ea. Egg whites, large
  • 1 c. Mexican beer, preferably a light beer
  • 1 c. Flour, all-purpose
  • 1 t. Sea salt
  • 1/8 t. Cumin, ground
  • For the Tacos:
  • 16 ea. Tortillas, corn, warmed
  • 2 ea. Avocados From Mexico, cut into thick slices
  • 1 lb. White fish, filets, mild, cut into 1x4-inch strips
  • To taste Sea salt
  • To taste Pepper, black, freshly ground
  • To taste Flour, for dusting
  • To taste Vegetable oil, for frying


  1. To make the slaw: In a large bowl, combine cream, mayonnaise, lime juice, sugar, salt and pepper to taste, and mix well. Add the cabbage and toss with the dressing. Taste and salt to taste. Set aside until ready to serve, refrigerate if you are not immediately making the tacos.
  2. To make the batter: In the bowl of a stand mixer or in a medium bowl, using a handheld mixer, beat the egg whites on medium speed until stiff. In another bowl, combine the flour, salt and cumin, then whisk in the beer. In four additions, gently fold the flour mixture into the egg whites, taking care not to deflate the whites.
  3. To make the tacos: Pour the oil into a 12-inch heavy skillet or casserole to a depth of 1/4 inch and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil; it should bubble around whatever you dip into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  4. While the oil is heating, place the flour on a plate and, one at a time, gently press each avocado slice into the flour, flip over, and flour the other side. Tap off excess flour and place on a plate. Season the fish sticks lightly with salt and pepper and roll in the flour as you did with the avocado, and place on another plate.
  5. When the oil is hot, one by one, dip the floured avocado slices into the batter and immediately, but gently, place in the hot oil. Add only as many as you can without crowding the pan. Fry until crisp and light golden brown on the first side, 2 to 3 minutes, then flip and repeat on the other side for 2 to 3 minutes, or until crisp and light golden. Remove with tongs or a slotted spoon and place on rack. Repeat the same process of dipping into the batter and frying 2 to 3 minutes per side with the fish sticks.
  6. Warm tortillas. Place pieces of fried avocado and fried fish onto tortillas. Top with the creamy slaw and serve.

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving (2 tacos)

Amount per serving

Calories 460

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 25g 32%
    • Saturated Fat 4.5g 23%
    • Trans Fat 0g
  • Cholesterol 40mg 13%
  • Sodium 490mg 21%
  • Total Carbohydrate 42g 15%
    • Dietary Fiber 8g 27%
    • Total Sugars 2g
      • Includes 0g Added Sugars 0%
  • Protein 17g
  • Vitamin D 0mcg0%
  • Calcium 90mg6%
  • Iron 1.9mg10%
  • Potassium 630mg15%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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