1. Preheat the oven to 425°F. On a baking tray lined with aluminum foil, add tomatillos, onion, serrano peppers, and garlic. Toss with vegetable oil and salt. Wrap garlic cloves in a small piece of aluminum foil to prevent from burning and roast everything in the oven for 25 minutes, or until slightly blistered. Let cool.

2. Transfer to a blender (along with any juices on the baking tray) and add avocados, lime juice and cilantro. Blend until smooth and season with salt to taste. In a bowl, toss about half of the avocado salsa with coleslaw mix and set aside in the refrigerator for at least 30 minutes. You can use the extra salsa for serving with the tacos.

3. Cook fish fillets according to the package directions in the oven or air fryer. Heat tortillas and top with fish then slaw. Serve with remaining salsa, lime wedges and more cilantro, if desired.


1 1/2 lbs. tomatillos, husks removed and rinsed
1 small onion, quartered
2 serrano peppers
6-8 garlic cloves, peeled
2 tbsp. vegetable oil
3 avocados, pitted and peeled
2 limes, juiced
1 small bunch cilantro
1 bag coleslaw mix
1 (18-oz.) bag Gorton’s Beer Battered Fish Fillets
Mission flour tortillas

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Flaky, wild-caught whole white fish fillets.

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