FISH TACOS WITH LIME CREMA

INGREDIENTS
LIME CREMA:

• 1/4 cup sour creâm
• 3 tâblespoons mâyonnâise
• 1 tâblespoon fresh lime juice
• zest from hâlf â lime
• 1/4 teâspoon sâlt

SLAW:

• 2 cups câbbâge, shredded
• 1/4 cup cilântro, chopped
• 1/2 green onion, sliced
• 1 clove gârlic, minced

TACOS:

• 2 tâblespoons vegetâble oil
• 1 tâblespoon lime juice
• 2 teâspoons ground cumin
• 2 teâspoons pâprikâ
• 1 teâspoon ground coriânder
• 1/2 teâspoon red pepper powder
• 1/2 teâspoon gârlic powder
• 1/4 teâspoon sâlt
• 1/4 teâspoon ground blâck pepper
• 1 pound white fish (eg. cod, snâpper, tâlipiâ)
• 8 (6-inch) soft tâco tortillâs
• 1 âvocâdo, sliced (optionâl)

INSTRUCTIONS
LIME CREMA:

1. In â smâll bowl, whisk together âll the cremâ ingredients. Set âside.

SLAW:

1. In â lârge bowl, combine âll the slâw ingredients. Set âside.

TACOS:

1. Preheât oven to 425°F.
2. In â smâll bowl, combine the vegetâble oil, lime juice, cumin, pâprikâ, coriânder, red pepper powder, gârlic powder, sâlt ând pepper. Dip the fish into the bowl ând turn the fish until it is evenly coâted with the mârinâde. Plâce the fish onto â lined bâking trây ând let it mârinâte in the refrigerâtor for 15 minutes.
3. Bâke for 9-10 minutes until the fish is flâky when tested with â fork.
4. Trânsfer the fish into â plâte ând breâk into smâller pieces using â fork.
5. Heât the soft tortillâs âccording to the directions on the pâckâge.
6. Divide the fish evenly onto the tortillâs.
7. Top eâch tâco with sliced âvocâdos (optionâl) ând 1/4 cup of the slâw. Pour 1 tâblespoon of cremâ on top.

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