Fish Tacos

By Peggie

Ingredients

• Zesty Citrus Avocado Cream Sauce:
• 1 tablespoon each oregano, smoked paprika, cayenne, pepper
• 1/2 cup butter melted
• 1 1/2 pounds hook and line caught white fish fillets (haddock, cod or hake)
• Pico de Gallo (see Bar Basics pg 13 for recipe)
• Zesty Citrus Avocado Cream Sauce (recipe below)
• 3 cups shredded red cabbage Cilantro leaves, for garnish
• 12 Corn Tortillas (see Bar Basics pg 13 for recipe)
• 1 cup sour cream,
• juice and zest of 2 limes
• 1 roughly chopped avocado (peeled, pit removed),
• 1 clove minced garlic,
• 2 tablespoons minced red onion and
• 1/4 cup cilantro leaves
• In a blender purée until smooth.

Preparation

Step 1

Combine spices in a bowl. Dip fish fillets in melted butter then sprinkle with spices. Place in a frying pan set over medium-high heat and cook until blackened on each side (2 to 3 minutes per side). Repeat until all the fish is cooked. Roughly chop fish and set out with bowls of Pico de Gallo, Zesty Citrus Avocado Cream Sauce, shredded cabbage, cilantro leaves and corn tortillas.