This recipe comes from Williams Sonoma-they have an incredible amount of fabulous recipes online. I used halibut as it is in season and it was too cold to grill it last night so I seared it in a cast iron pan and baked it. I heated the tortillas in the oven while the halibut cooked.
1 ripe avocado
1 cup creme or plain low fat or non fat yogurt, or part sour cream
2 t. lime juice
3/4 t. cumin
1/4 t. salt
Puree in food processor until smooth. Refrigerate for up to 2 days
2 cups shredded savoy cabbage or other
1/2 cup diced English cucumber
1/2 cup diced red bell pepper
1 T. olive oil
1 serrano chile, diced
3 T. chopped cilantro
2 T. minced onion
2 T. lime juice
1/4 t. salt
Combine all, mixing well. Refrigerate 1-6 hours.
1# Halibut or other firm fish
8 corn tortillas
For grilling the fish, coat lightly with 1/2 T. olive oil. Season lightly on both sides with salt and pepper. Grill the fish, carefully turning over once with a spatula, about 8 minutes total.
(I seared both sides of the fish and then put the pan in a 400 degree oven for 8 minutes)
To assemble, place 2 tortillas on a plate, top with a piece of fish on each. Stir the slaw well and top each fish with 1/4 cup slaw and 2 T. crema. Serve immediately. Serves 4.