Fish Tacos with Avocado Crema and Cabbage Slaw

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

1. In a bowl mix together cubed fish, olive oil, and chili lime seasoning.
2. Heat a pan over the stove. Once pan is hot, add coated fish, cooking for 8-10 minutes on medium heat, flipping occasionally.
3. While the fish cooks, chop and prep slaw, mixing all ingredients in a large bowl.
4. Prepare avocado crema by combining all ingredients in a blender or small food processor and pulsing until smooth.
5. Assemble tacos with fish, slaw and crema.
6. Serve and enjoy!

Serves 4.