In a food processor or nutribullet, add the avocado crema ingredients and blend until mixture is completely smooth. Set aside in the fridge to allow the flavors to meld.
In a medium sized bowl, combine the wet ingredients for the slaw and mix together until smooth. Add the coleslaw into the mixture and toss until combined. Set aside for later.
Drizzle the fillets with 2 tbsp Persian Lime Olive Oil. Season both sides with salt and pepper. Additionally, sprinkle the Smoky Paprika Chipotle Seasoning evenly over both sides of the fillets, and rub it in.
Slice the fillets down the middle lengthwise, then again the opposite way to make smaller pieces that will fit on perfectly on your tacos. (You don't want to slice them after because the fish will fall apart easily).
Heat a large skillet over medium-high heat with a generous drizzle of plain EVOO such as our Greek Athinolia or Spanish Melgarejo Picual. Sear the fillets for approximately 3-4 minutes per side. Once they are close to done, drizzle 1 tbsp of Honey Ginger White Balsamic into the pan and allow them to cook for 1 additional minute. Remove from heat and set aside.
Heat your tortillas over an open flame or on a grill pan for a minute or so until they develop a nice char. Place a scoop of slaw in the bottom of the taco and top with a piece of fish. Finish with a drizzle of the avocado crema. (For a nice presentation, you can create a makeshift piping bag by scooping the avocado crema into a small plastic bag. Make a small cut at the tip of the bag and gently squeeze the bag at the opposite end to create nice, neat lines of crema. If presentation doesn't matter, you can easily just add a dollop of crema on top of the taco!)
Serve with a garnish of lime wedges, cilantro and sliced jalapeños!
Servings 0