Skip the restaurant and make these delicious Chili Lime Fish Tacos instead! They have a dreamy avocado crema made with Sutter Buttes Salsa Verde Simmer Sauce and the most refreshing slaw.
Fish Tacos with Avocado Cream and Cabbage Slaw
Ingredients
For the Tacos:
1 lb halibut or cod, cubed into 1 inch pieces
1 tbsp O California Extra Virgin Olive Oil (click to see product)
1 tsp Garlic Festival Garlic Chile & Lime Seasoning (click to see product)
8-10 corn tortillas
For the Slaw:
1 c shredded purple cabbage
¼ c onion, diced finely
2 tbsp jalapeno, diced finely (approximately 1 jalapeno
1 c red or yellow tomatoes, chopped roughly
1 c pineapple, chopped
¼ radishes, slivered + chopped
1 tsp Garlic Festival Garlic Chile & Lime Seasoning (click to see product)
¼ c lime juice
1 tbsp Sutter Buttes White Balsamic Vinegar (click to see product)
For the Avocado Crema:
½ c avocado (approximately 1 large avocado)
2 tbsp Sutter Buttes Salsa Verde Simmer Sauce (click to see product)
2 tbsp filtered water
1 tbsp lime juice
½ tsp salt
½ tsp pepper
Directions
In a bowl mix together cubed fish, olive oil, and chili lime seasoning. Heat a pan over the stove. Once pan is hot, add coated fish, cooking for 8-10 minutes on medium heat, flipping occasionally.
While the fish cooks, chop and prep slaw, mixing all ingredients in a large bowl. Prepare avocado crema by combining all ingredients in a blender or small food processor and pulsing until smooth.
Assemble tacos with fish, slaw and crema. Serves 4.
Serve and enjoy!
