Ingredients
Fish
1 lb. cod filets or any firm white-fleshed fish
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
Salt and Pepper
¼ cup of cilantro roughly chopped, for garnish
½ lime, wedged, for garnish
Lime Cilantro Crema
1 ripe avocado
A handful of cilantro, stem and leaves
Juice of ½ of a lime
¼ sour cream, (or greek yogurt)
¼ cup light mayo
2-3 dashes of your favorite hot sauce ( I used Cholula)
Salt
2- 3 tablespoons of water
Chipotle Crema
¼ cup mayo
¼ 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 of light mayo
¼ cup chopped fresh cilantro
½ lime , zested and juiced
1 cup green and, or red cabbage, shredded
Recipe
Crema
Make both or one of the crema of your choice. In a food processor add all the ingredients from the crema and pulse it until smooth. If the crema is too thick, add more water, a tablespoon at a time, until it reaches desired thickness
Pour into a separate bowl, cover and refrigerate until serving.
Cilantro Lime Slaw
In a medium sized bowl, add the shredded cabbage, cilantro, lime zest, juice and mayo, toss it until combined.
Cover and refrigerate the slaw until needed.
Fish
Combine all the seasonings in a small bowl.
Season the fish liberally with salt, then sprinkle the seasoning mixture all over and rub it into the fish.
Lightly oil a grill pan, and cook the fish 4-5 minutes on each side, or until the fish is opaque and completely cooked through. Using a fork, flake the fish into large chunks.
Char the tortillas over an open flame on the burner or in a dry skillet. If you're charing over an open flame, use low heat and keep an eye on it as they will charr quickly.
Assemble tacos. Begin with the fish, add a handful of the slaw and drizzle the crema. Finish with a wedge of lime and chopped cilantro.