Skipping the restaurant tonight and making these delicious Chili Lime Fish Tacos instead! They have a dreamy avocado crema made with our salsa verde and the most refreshing slaw.
For the Tacos:
1 lb halibut, cubed into 1 inch pieces
1 tbsp Sutter Buttes Arbequina Olive Oil
1 tsp Sutter Buttes Chili Lime Seasoning
8-10 corn tortillas
For the Slaw:
1 c shredded purple cabbage
¼ c onion, diced finely
2 tbsp jalapeno, diced finely (approximately 1 jalapeno
1 c red or yellow tomatoes, chopped roughly
1 c pineapple, chopped
¼ radishes, slivered + chopped
1 tsp Sutter Buttes Chili Lime Seasoning
¼ c lime juice
1 tbsp apple cider vinegar
For the Avocado Crema:
½ c avocado (approximately 1 large avocado)
2 tbsp Sutter Buttes Salsa Verde Simmer Sauce
2 tbsp filtered water
1 tbsp lime juice
½ tsp salt
½ tsp pepper
In a bowl mix together cubed halibut, olive oil, and chili lime seasoning. Heat a pan over the stove. Once pan is hot, add coated fish, cooking for 10 minutes on medium heat, flipping occasionally.
While the fish cooks, chop and prep slaw, mixing all ingredients in a large bowl. Prepare avocado crema by combining all ingredients in a blender or small food processor and pulsing until smooth.
Assemble tacos with fish, slaw and crema. Serves 4.
Serve and enjoy!