Fish Tacos with Cabbage Slaw and Avocado Crema

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.


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