In a small bowl, mix the sour cream, mayonnaise, lime juice, honey, ground cumin, salt, and pepper until well combined. Set aside.
In a large bowl, combine the red cabbage, green cabbage, grated carrot, and chopped cilantro. Toss with half of the prepared sauce. Adjust seasoning with salt and pepper as needed.
Heat a dry skillet over medium heat. Warm each tortilla in the skillet for about 30 seconds on each side, or until they are soft and pliable.
Place a generous spoonful of the slaw on each tortilla. Top with New Zealand Orange Roughy.
Add a few slices of avocado on top. Drizzle with the remaining sauce. Add a few drops of hot sauce if desired.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Ingredients
Directions
In a small bowl, mix the sour cream, mayonnaise, lime juice, honey, ground cumin, salt, and pepper until well combined. Set aside.
In a large bowl, combine the red cabbage, green cabbage, grated carrot, and chopped cilantro. Toss with half of the prepared sauce. Adjust seasoning with salt and pepper as needed.
Heat a dry skillet over medium heat. Warm each tortilla in the skillet for about 30 seconds on each side, or until they are soft and pliable.
Place a generous spoonful of the slaw on each tortilla. Top with New Zealand Orange Roughy.
Add a few slices of avocado on top. Drizzle with the remaining sauce. Add a few drops of hot sauce if desired.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.