Fish Tacos with Avocado Cream

• Seafood

  • 2 lbs Fish, firm white

• Produce

  • 1/2 Avocado
  • 1 Cabbage
  • 1 Carrots
  • 1/4 Cilantro
  • 3/4 cup Cilantro
  • 1 Cilantro, leaves
  • 2 Green onion
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1 Lime, wedges

• Condiments

  • 1 Avocado cream sauce
  • 1 tbsp Hot sauce
  • 1 Hot sauce
  • 1 tbsp Lime juice

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 1 Pepper, red or yellow

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 1/2 cup Sour cream

Found on bakeeatrepeat.ca

Description

Ingredients

• 2 pounds firm white fish (I used tilapia, about 1 inch thick, but any firm white fish will do)
• 1/4 cup olive oil
• juice of 1 lime
• 1 tablespoon hot sauce (Ive used both Franks Original and Sriracha)
• 1 jalapeno, seeded and chopped
• 1/4 cilantro, chopped
• 1 teaspoon kosher salt
• 1/2 cup sour cream
• 1/2 avocado
• 3/4 cup cilantro
• 1 green onion, chopped
• 1 tablespoon lime juice (about 1/2 lime)
• 1/2 teaspoon kosher salt
• cabbage, shredded
• carrots, shredded
• green onions, sliced
• cilantro leaves
• red or yellow pepper, sliced thinly
• hot sauce (we like sriracha)
• avocado cream sauce
• lime wedges
• 8 flour tortillas

Directions

• Preheat the grill to medium high heat. In a shallow dish, whisk together the olive oil, lime juice, hot sauce, jalapeno, cilantro and kosher salt. Add the fish and turn to coat. Marinate in the refrigerator for 10 minutes before grilling. When ready to grill, cook for 4-5 minutes on each side or until the fish flakes easily with a fork.
• Prepare the taco fillings and set aside. For the avocado cream sauce, blend together the sour cream, avocado, cilantro, green onion, lime juice and kosher salt until well combined. Refrigerate until ready to eat.
• To serve, flake apart the fish and use several pieces per tortilla. Garnish with the toppings as you like and enjoy!