These tacos were delicious made with chicken and yet the recipe is versatile enough that you can easily substitute tilapia or shrimp. You can either leave the avocado crème separate from the slaw mixture or mix the avocado crème into the slaw mixture (which is what we did and made serving easy).
Frozen tilapia fillets work just fine in these spicy tacos. We used 0% Plain Greek Yogurt and liked the thicker consistency of the creamy onion sauce.
We had a couple of frozen tilapia filets on hand so these fish tacos were perfect with ripe peaches in season too. You can also substitute other seafood, such as shrimp or salmon.
