Seared Fish Tacos with Cabbage Slaw & Cilantro Lime Avocado Crema

Cilantro Lime Avocado Crema Ingredients

• 1 avocado
• 1 c, or handful cilantro, stems included
• ½ jalapeño
• ¼ habanero (optional for added heat)
• 2 cloves garlic
• 1 heaping tbsp greek yogurt
• 1 heaping tbsp sour cream
• 2 tablespoons Olíva! Persian Lime Olive Oil
• 2 tablespoons Olíva! Honey Ginger White Balsamic
• juice of ½ lime
• 2 tbsp orange juice
• ½ tsp cumin
• salt & pepper to taste

Cabbage Slaw Ingredients

• 4 c coleslaw mix or freshly shredded cabbage
• ¼ c greek yogurt
• ¼ c mayo
• juice of ½ lime
• 1 ½ tbsp Olíva! Honey Ginger White Balsamic
• ½ tbsp Olíva! Persian Lime Olive Oil
• salt & pepper to taste

Fish Taco Ingredients

• 12 flour tortillas
• 2 lbs or 4 servings white fish fillets
• 2 tbsp Olíva! Persian Lime Olive Oil
• 2 tbsp Olíva! Honey Ginger White Balsamic
• 2 tbsp Olíva! Smoky Paprika Chipotle Seasoning
• salt & pepper to taste
• cilantro for garnish
• lime wedges for garnish
• jalapeño slices for garnish

Directions

1. In a food processor or nutribullet, add all the avocado crema ingredients and blend untilmixture is completely smooth. Set aside in the fridge to allow the flavors to meld.
2. In a separate medium sized bowl, combine the  wet ingredients for the slaw and mix together until smooth. Add the coleslaw mix or shredded cabbage and toss until combined. Set aside for later.
3. Drizzle the fillets with 2 tbsp Persian Lime Olive Oil and season with salt, pepper and the 2 tbsp Smoky Paprika Chipotle Seasoning on both sides. Rub it in!
4. Slice the fillets into pieces that will fit nicely on your tacos. (You don’t want to slice them after cooking because the fish will easily fall apart).
5. Heat a large skillet over medium-high heat with a generous drizzle of plain EVOO such as Greek Athinolia or Portuguese Cobrancosa. Sear fillets for 3-4 minutes per side. Once they’re close to done, drizzle 2 tbsp Honey Ginger White Balsamic into the pan and allow the fillets to cook for an additional minute to let the balsamic slightly caramelize. Remove from heat and set aside. 
6. Heat your tortillas over an open flame or on a grill pan until they develop a nice char.
7. Assemble! Add a scoop of the slaw into the bottom of the taco and top with a piece of fish. Finish with a drizzle of avocado crema. (For a nice presentation, you can create a piping bag by scooping the 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. It presentation doesn’t matter, you can easily just add a dollop of crema on top of the taco!)

Serve immediately with lime wedges, cilantro and jalapeño slices!

Enjoy!