California Tacos

Ingredients:

• 8 Corn Tortillas
• 4 Fish Fillets (white fish of choice)
• 2 Avocados
• ½ cup Sour Cream
• 1 cup Green Cabbage, julienne
• 1 cup Red Cabbage, julienne
• 1 cup Carrots, shredded
• 1 cup Diced Tomatoes, deseeded
• ¼ cup torn Cilantro
• 2-3 tbsp Old Bay Seasoning
• Butter
• Avocado Oil
• Lime Wedges
• Salt & Pepper to taste

Directions:
 

Avocado Crema

• In a blender, add ½ an avocado, sour cream, juice of half a lime, and cilantro, adding water a little at atime to reach a drizzle consistency. Blend until smooth, set aside.

Cabbage Slaw

• In a bowl combine green and red cabbage, carrots and diced tomatoes. Drizzle about 1 tbsp of avocado oil, 1tbsp of lime juice and season with salt & pepper, set aside.

Taco

• Season fish filets with old bay seasoning, melt a tbsp of butter in a pan and sear filets for 4-5 minutes on each side depending on thickness, until fish is flaky. Remove and drain on paper towels.
• Optional: Toast tortilla in the pan on high heat until you achieve a char on both sides, about 1-2 mins, remove and set to the side.

Build Tacos

• Take a tortilla, add flaked filet, sliced avocado and top with cabbage slaw. Drizzle with avocado crema, sliced lime wedges and serve with Gold Peak Sweet Tea.