Fish Tacos with Mojo Pecan Slaw and Avocado Crema

15 minutes 5 minutes 10 servings

These spicy fish tacos are topped with a cool and refreshing cabbage slaw and a flavourful avocado crema, making for a quick, delicious, and nutritious dinner.


  • Fish
  • 500g skinless haddock fillets
  • salt and pepper, to taste
  • 4 tablespoons Epicure Mojo Pecan Pesto
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons chilli powder
  • 45g plain flour
  • Avocado Crema
  • 1/2 avocado
  • 4 tablespoons Epicure Mojo Pecan Pesto
  • 2 tablespoons sour cream
  • 2 tablespoons milk
  • Slaw
  • 200g purple cabbage
  • 100g carrots
  • 3 spring onions
  • 1/2 teaspoon salt
  • 1 tablespoons Epicure Mojo Pecan Pesto
  • 3 tablespoons avocado crema
  • To serve
  • 10-12 small tortillas
  • coriander
  • lime, cut into wedges

The recipe Fish Tacos with Mojo Pecan Slaw and Avocado Crema Kitchen Mode

  • 1

    For the fish, place haddock in a shallow baking dish, pat dry and season well with salt and pepper all over. In a small bowl mix together the pesto, paprika, cumin, oregano and chilli powder, until it makes a paste. Spread the paste over the fish. Cover with cling film and marinate in the fridge for 30 minutes.

  • 2

    Meanwhile make the crema, place all of the ingredients into a small food processor or blender and blitz until smooth. Spoon into a small bowl and set aside for later.

  • 3

    Now make the slaw, thinly slice the cabbage and place in a medium sized bowl. Grate the carrot and add them to the bowl. Slice the onions and scatter them over top. Stir in salt, pesto and 3 tablespoons prepared crema until everything is evenly coated. Let sit so cabbage can soften a bit, tossing occasionally to redistribute the sauce.

  • 4

    To cook the fish, place the flour onto a plate. Scrape excess marinade from the fish, dip the fish lightly into the flour, to coat. Heat a non-stick frying pan over a medium heat with 1 tablespoon of oil. Shake off any excess flour before placing in the hot pan. Cook the fish for 2-3 minutes until browned on the bottom. Carefully flip the fish and cook for 1-2 minutes more on the other side, until fish is opaque and flakes easily, adding more oil as necessary. Do this in batches so as to not overcrowd the pan.

  • 5

    To serve, pile fish onto tortillas, spoon over a good amount of slaw, drizzle on some avocado crema, scatter over some coriander, and squeeze over a bit of lime.