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