Coffee Rubbed Fish Tacos with Avocado Lime Sauce and Mango Orange Red Cabbage Slaw

I often order fish tacos when I am dining out, but I decided to try making them at home for a change.  These tacos are full of flavor and worthy of any restaurant menu.  I grilled the fish instead of frying it as in the original recipe to keep this dish light and healthy.

Recipe adapted from Food Network

Ingredients:

Fish Tacos-

2 pounds cod fillets

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

2 teaspoons ground coffee

2 teaspoons brown sugar

2 eggs

2 tablespoons buffalo sauce or hot sauce

Whole Wheat Tortillas, tortilla boat, or other wrap

Avocado Lime Sauce-

2 ripe avocados

2 limes juiced and zested

1/3 cup nonfat plain Greek yogurt

2 teaspoons buffalo sauce or hot sauce

Mango, Orange, and Red Cabbage Slaw-

1 bag shredded red cabbage

1 mango cut into chunks

Zest and juice from 1 lime

Zest from 1 orange, juice from ½ orange, slices/wedges from other half of the orange

2-3 radishes thinly sliced

2 tablespoons fresh mint diced

Directions:

Mango, Orange, and Red Cabbage Slaw-

1. Add all ingredients to a medium/large bowl.  Mix to distribute the orange and lime juice dressing.
2. I think slaws taste best when made at least a few hours in advance to the vegetables can soak up the dressing.  Refrigerate until ready to serve.

Fish Tacos-

1. Note: I used frozen cod filets.  I thawed them on a rack in a 9×13 dish for 24 hours prior.  Thawing them on a wire rack allowed the fish to thaw without becoming soggy.
2. In a shallow bowl mix the spices.  In a second bowl beat 2 eggs with the buffalo sauce.
3. Dip each fillet in the egg mixture.  Coat both sides.
4. Transfer to a 9×13 pan or other dish.  Sprinkle the seasoning mixture on top.  Allow it to “soak” in for 10 minutes.  Then flip the filet over and season the other side of the fish.
5. Grill on Max/High for 3-4 minutes per side.
6. Transfer to a dish to prevent over cooking while you assemble the tacos.
7. Spread the slaw on a tortilla, top with a fish filet and use a fork to gently break up the fish.  Top with avocado lime sauce.
8. Enjoy!