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. Serves 4.
Serve and enjoy!
