Amberjack Fish Tacos with Zesty Slaw and Avocado Cream Recipe

Fresh Louisiana amberjack elevates traditional fish tacos.

Amberjack Fish Tacos Recipe from
Louisiana Kitchen & Culture

For a splash of Louisiana, make sure you buy local Louisiana Amberjack fish filets for these tasty tacos!

Amberjack’s rich, buttery flavor — similar to mahi-mahi — makes it an excellent addition to Creole seafood dishes. The saltwater fish is abundant in Louisiana coastlines, which are popular among fishermen.

Amberjack’s excellence is a microcosm of Louisiana’s saltwater economy. The economic impact of seafood, be it shrimp, oysters, crabs or fish, provide thousands of employment opportunities across the state (so much so that Louisiana hosts a number of seafood festivals throughout the year!

Experience Louisiana’s seafood yourself. Try this recipe for amberjack fish tacos complete with a zesty slaw and mouth-watering avocado cream sauce.


  • 1 teaspoon garlic powder
  • ½ teaspoon cumin 
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika or chipotle powder (optional)
  • Salt and pepper, to taste
  • Creole seasoning
  • 2 pounds Louisiana amberjack filets, cut into 16 pieces
  • 3 tablespoons olive oil, more as needed
  • 16 6-inch corn or flour tortillas
  • Zesty slaw (recipe follows) 
  • Avocado cream sauce (recipe follows)
  • Lime wedges, chopped cilantro, sliced green onions and minced jalapeños, for garnish

Method of Preparation:

Preheat oven to 350°F. In a small bowl, mix garlic powder, cumin, chili powder, salt, pepper and Creole seasoning. Sprinkle 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. Makes 8 servings (2 tacos per serving).

Ingredients for Zesty Slaw:

  • 2 tablespoons honey
  • 2 teaspoons white or apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red onion, minced
  • 2 tablespoons cilantro, minced
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • Salt and pepper 
  • 1 16-ounce bag of coleslaw mix 
  • 1 12-ounce bag of broccoli slaw mix 

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. 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. Makes about 4 cups.

Ingredients for Avocado Cream Sauce:

  • ¼ cup light sour cream or plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 2 avocados, pitted, peeled and diced
  • Salt and pepper

Whisk together sour cream or yogurt and lime juice. Add diced avocado and salt and pepper; combine. Taste and adjust seasoning. Makes about 3 cups.

Recipe provided by Louisiana Kitchen and Culture Magazine

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