Grilled Fish Tacos with Cabbage Slaw and Avocado Crema

Flaky grilled fish served in warm tortillas with a fresh cabbage slaw and creamy avocado crema. A bright and zesty summer meal.

Ingredients

• 3/5 lb Cod Fillets (0.6 lb) Cod Fillets (0.6 lb)
• 1 package Corn Tortillas (10 count) Corn Tortillas (10 count)
• 1 cup Purple Cabbage Purple Cabbage
• 1/4 each red onion red onion
• 1/2 each Avocado Avocado
• 1/2 bunch Fresh Cilantro (0.5 bunch) Fresh Cilantro (0.5 bunch)
• 2 tablespoon Sour Cream Sour Cream
• 1 tablespoon Extra Virgin Olive Oil Extra Virgin Olive Oil
• 1 teaspoon Chili Powder Chili Powder
• 1/2 teaspoon Ground Cumin Ground Cumin
• salt to taste salt
• black pepper to taste black pepper
• 1 each lime lime

Instructions

1. Grill seasoned cod fillets until flaky.
2. Crisp corn tortillas on the grill.
3. Toss shredded purple cabbage and thinly sliced red onion with lime juice and cilantro.
4. Blend avocado, sour cream, and lime juice for crema.
5. Assemble tacos with grilled cod, cabbage slaw, and avocado crema.