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These Amberjack Fish Tacos combine baked Louisiana amberjack fillets seasoned with garlic, cumin, and Creole spices, served with a bright honey-lime zesty slaw and creamy avocado sauce. The standout trait is the balance of smoky Creole seasoning against fresh citrus and cooling avocado.
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Preheat oven to 350°F.
In a small bowl, mix garlic powder, cumin, chili powder, salt, pepper and Creole seasoning.
Sprinkle seasoning mixture evenly over fish pieces, patting to adhere.
Spray a baking dish with cooking oil; add fish in a single layer and drizzle with olive oil.
Wrap tortillas in aluminum foil.
Transfer fish and tortillas to oven; bake until fish is cooked through, 10 to 12 minutes.
To assemble, place one piece of fish on each taco. Top with a scoop of slaw and a dollop of cream sauce. Garnish as desired.
For the Zesty Slaw: In a small bowl, whisk together honey, vinegar and lime juice.
Stir in onion, cilantro, garlic and jalapeño; add salt and pepper, taste, and adjust seasoning as needed.
Set aside for at least 30 minutes to allow flavors to meld.
Combine coleslaw mix and broccoli mix in a large bowl. Add dressing and toss to coat.
For the Avocado Cream Sauce: Whisk together sour cream or yogurt and lime juice.
Add diced avocado, salt and pepper; combine. Taste and adjust seasoning.
Store leftover baked fish and slaw separately in airtight containers for up to 2 days; reheat fish gently at 300°F for 5 minutes. Prepare avocado cream fresh; store tightly covered for no more than 4 hours.
Yes. Mahi-mahi, grouper, red snapper, or halibut work well. Use similar-thickness fillets and adjust baking time by 2–3 minutes if the cut is thicker or thinner than amberjack.
Wrap warm corn or flour tortillas in a clean kitchen towel or foil immediately after heating. This traps steam and keeps them pliable for 15–20 minutes.
The slaw keeps refrigerated for 4–6 hours. For avocado cream, prepare it no more than 1–2 hours ahead; press plastic wrap directly on the surface to prevent browning.
The fish should flake easily with a fork at the thickest point and reach an internal temperature of 145°F (63°C). Amberjack fillets typically bake in 12–15 minutes at 400°F.
Yes. Preheat a grill to medium-high, lightly oil the grates, and grill fillets 3–4 minutes per side until opaque and flaking.
