Healthy Fish Tacos With Buttermilk Avocado Puree.

By Chef Sara Moulton

Start to finish: 40 minutes



1 large Hass avocado, peeled, pitted and cut into eighths

1⁄3 cup buttermilk

2 cloves garlic, minced, divided

Zest and juice of 1 lime

Kosher salt and freshly ground black pepper, to taste

3 cups shredded Napa cabbage

1 1⁄2 cups coarsely grated carrot

1 cup coarsely grated radishes

1⁄4 cup white wine or cider vinegar

1⁄4 teaspoon sugar, or to taste

Hot sauce, to taste

1 pound tilapia fillets, cut into 8 equal pieces

Whole-wheat flour, for coating the fish

3 tablespoons vegetable oil

Eight 6-inch corn tortillas

Sliced fresh jalapeno peppers, to serve

Chopped fresh cilantro, to serve

Heat the oven to 200 degrees.

In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then 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 and toss well. Set aside.

Heat a heavy skillet (such as cast-iron or stainless-steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds 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 over to keep warm. Alternatively, the tortillas can be held with tongs and toasted directly over a gas burner for a few seconds per side.

In a pie plate or other wide, shallow bowl, combine about 1 cup of flour with 1 tablespoon of salt and 1 teaspoon 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 over medium-high, heat about 1 tablespoon of the oil over medium-high. Add half of the fish to the pan and cook, turning once, until golden and cooked through, for about 3 minutes a side. Transfer to an oven-safe plate and set in the oven to keep warm. Repeat with the remaining oil and fish.

Note: I would personally cook the fish in the oven.

To serve, top each tortilla with a bit of the avocado puree, then a piece of fish. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.

Makes 4 servings.

Nutrition information per serving: 500 calories (190 calories from fat), 22 grams fat (3 grams saturated), 60 milligrams cholesterol, 31 grams protein, 51 grams carbohydrates, 10 grams dietary fiber, 370 milligrams sodium