Fish Tacos with Avocado Crema and Cabbage Slaw
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Skipping the restaurant tonight and making these delicious Chili Lime Fish Tacos instead! They have a dreamy avocado crema made with our salsa verde and the most refreshing slaw.
Ingredients
For the Tacos
- 1 lb halibut or cod, cubed into 1 inch pieces
- 1 tbsp Sutter Buttes Arbequina Olive Oil
- 1 tsp Sutter Buttes Chili Lime Seasoning
- 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 Sutter Buttes Chili Lime Seasoning
- ¼ c lime juice
- 1 tbsp Sutter Buttes Pineapple Balsamic Vinegar or White Balsamic Vinegar
For the Avocado Crema
- ½ c avocado (approximately 1 large avocado)
- 2 tbsp Sutter Buttes Salsa Verde Simmer Sauce
- 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.
- Serve and enjoy!