Yields4 Servings
 2 cups of precooked New Zealand Orange Roughy
 1 cup shredded red cabbage
 8 small corn or flour tortillas
 1 cup shredded green cabbage
 1/4 cup chopped fresh cilantro
 1/2 cup grated carrot
 1 ripe avocado, sliced
 2 tbsp mayonnaise
 1/2 cup sour cream
 1 lime, cut into wedges
 1 tbsp lime juice
 1/2 tsp ground cumin
 1 tsp honey
  Hot sauce (optional)
 Salt and pepper to taste
1

In a small bowl, mix the sour cream, mayonnaise, lime juice, honey, ground cumin, salt, and pepper until well combined. Set aside.

2

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.

3

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.

4

Place a generous spoonful of the slaw on each tortilla. Top with New Zealand Orange Roughy.

5

Add a few slices of avocado on top. Drizzle with the remaining sauce. Add a few drops of hot sauce if desired.

6

Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Ingredients

 2 cups of precooked New Zealand Orange Roughy
 1 cup shredded red cabbage
 8 small corn or flour tortillas
 1 cup shredded green cabbage
 1/4 cup chopped fresh cilantro
 1/2 cup grated carrot
 1 ripe avocado, sliced
 2 tbsp mayonnaise
 1/2 cup sour cream
 1 lime, cut into wedges
 1 tbsp lime juice
 1/2 tsp ground cumin
 1 tsp honey
  Hot sauce (optional)
 Salt and pepper to taste

Directions

1

In a small bowl, mix the sour cream, mayonnaise, lime juice, honey, ground cumin, salt, and pepper until well combined. Set aside.

2

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.

3

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.

4

Place a generous spoonful of the slaw on each tortilla. Top with New Zealand Orange Roughy.

5

Add a few slices of avocado on top. Drizzle with the remaining sauce. Add a few drops of hot sauce if desired.

6

Serve the tacos immediately with lime wedges on the side for squeezing over the top.

New Zealand Orange Roughy Fish Tacos