FISH TACOS WITH CREAMY LIME GUACAMOLE CABBAGE SLAW ENJOY DAN:

FISH TACOS WITH CREAMY LIME GUACAMOLE,  AND CABBAGE SLAW

                                                                                          By CHEF DAN

Serve 6

INGREDIENTS:

2 avocados, halve, petted and peeled

1/4-cup sour cream

 1 jalapeno, seed and thinly sliced

2 tablespoon red onion, minced

2 tablespoons fresh cilantro, chopped

5 tablespoon lime juice

1 head Napa cabbage, shredded

2 tablespoons olive oil.

1-1/2-teaspoon EACH ground cumin, ground coriander, smoked paprika, old bay

1/4-teaspoon EACH ground red pepper, and garlic powder

2 tablespoons olive oil  

1-1/2-pounds cod fillets, tilapia fillets, snapper fillets, or cat fish fillets

10 (6-inch) corn tortillas, warmed

2 beef steak tomatoes, thinly sliced

Hot sauce for serving such as Srircha or Tabasco

Lime wedges for serving

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   In a bowl mash avocados, sour cream, jalapeno, red onion, cilantro and 3 tablespoons of the lime juice.

2.   Season the guacamole with sea salt and freshly cracked black pepper.

3.   In a bowl toss the cabbage with 2 tablespoons of oil and 2 tablespoons lime juice, season with salt and pepper.

4.   To prepare tacos, combine cumin and next 5 spices in a bowl.

5.   Sprinkle mixture evenly of both sides of the fish.

6.   Place fish on a prepared baking sheet.

7.   In a pre-heated oven bake for 9 minutes, or until fish flakes easily.

8.   Place fish in a bowl; break into pieces with a fork.

9.   Heat tortillas according to package directions:

10.                To assemble each taco, spread a dollop of guacamole on a tortilla.

11.                Top with a piece of fish and a few tomatoes slices and large spoonful of the slaw.

12.                Serve with hot sauce and lime wedges.

ENJOY DAN:                                     BON-APPETITE!!