Fish Tacos with Cabbage Slaw
We love when we can come up with a recipe that incorporates more than one of the items in the box. This week we found a way to use up FOUR! Our recipe for Fish Tacos with Cabbage Slaw will allow you to utilize some cabbage, tomatoes, onion and limes all in one delicious dish, full of summer flavors!
1 ripe avocado
2 Tbsp. plain Greek yogurt
2 Tbsp. onion, minced
1/2 head cabbage, shredded
3 Tbsp. olive oil
1 lb. white fish (we used Halibut)
1 Tbsp. southwest seasoning (we used Emeril’s)
4 to 6 corn or whole wheat tortillas
1 tomato, chopped
salt and pepper
To make the guacamole cream sauce, mash avocado, yogurt, onion and the juice of half the lime in a small bowl. Add salt and pepper to taste. Cover and set aside. In a separate bowl, add cabbage, 2 Tbsp. olive oil, the juice of the other half of the lime and salt and pepper to taste. Toss to combine and let sit. In a baking dish add the fish. Brush with 1 Tbsp. olive oil and sprinkle with southwest seasoning. Place under
broiler for 15 to 20 minutes or until cooked through. Cut into bite sized pieces. To assemble
your taco, spread guacamole cream sauce on tortilla, add fish, tomatoes, cabbage slaw
and sprinkle with a bit of hot sauce.