Fish Tacos with Cilantro Lime Slaw and Crema

Ingredients 

Fish:

• 1 lb. cod fillets or any firm white-fleshed fish

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ¼ teaspoon garlic powder

• Salt and pepper

• ¼ cup cilantro, roughly chopped (for garnish)

• ½ lime, wedged (for garnish)

Lime Cilantro Crema:

• 1 ripe avocado

• A handful of cilantro (stems and leaves)

• Juice of ½ lime

• ¼ cup sour cream (or Greek yogurt)

• ¼ cup light mayo

• 2–3 dashes of your favorite hot sauce (e.g., Cholula)

• Salt

• 2–3 tablespoons of water

Chipotle Crema:

• ¼ cup mayo

• ¼ cup sour cream (or Greek yogurt)

• ¼ cup light mayo

• Juice and zest of 1 lime

• 1 chipotle in adobo

• 2–3 tablespoons of water

• Salt

Cilantro Lime Slaw:

• ¼ cup light mayo

• ¼ cup fresh cilantro, chopped

• Juice and zest of ½ lime

• 1 cup green and/or red cabbage, shredded

Directions

Crema:
Make one or both cremas, depending on your preference. Add all the crema ingredients to a food processor and pulse until smooth. If the mixture is too thick, add water one tablespoon at a time until it reaches the desired consistency.

Transfer the crema to a bowl, cover, and refrigerate until serving.

Cilantro Lime Slaw:
In a medium-sized bowl, add the shredded cabbage, cilantro, lime zest, lime juice, and mayo. Toss until well combined.

Cover and refrigerate until ready to use.

Fish:
Combine the cumin, chili powder, garlic powder, salt, and pepper in a small bowl.

Season the fish fillets liberally with salt, then rub the seasoning mixture all over the fish.

Lightly oil a grill pan and cook the fish for 4–5 minutes on each side, or until opaque and cooked through. Use a fork to flake the fish into large chunks.

Tortillas:
Char the tortillas over an open flame on the burner or in a dry skillet. If charring over an open flame, use low heat and watch closely to prevent burning.

Assemble Tacos:
Place the flaked fish on a tortilla, add a handful of the slaw, and drizzle with crema. Garnish with lime wedges and chopped cilantro.