Epic Baja Fish Tacos with Avocado Crema

 

Ingredients
Avocado Crema:

•     1/4 cup fresh cilantro
•     1/4 teaspoon cumin
•     2 avocados
•     1 garlic clove
•     1 tablespoon olive oil
•     salt to taste
•     1/8 teaspoon red pepper flakes
•     1 1/2 tablespoon lime juice
•     2 tablespoons red wine vinegar

Baja Fish Tacos:

•     2 lbs. cod filets
•     1/2 teaspoon sea salt
•     1/4 teaspoon ancho chili powder
•     1/4 teaspoon ground black pepper
•     16 corn tortillas
•     cooking spray
•     optional: fresh pico de gallo
•     2 tablespoons avocado oil
•     1 teaspoon garlic powder
•     1 teaspoon smoked paprika
•     1/2 teaspoon ground cumin

Cabbage Slaw:

•     2 tablespoons lime juice
•     1/4 cup chopped fresh cilantro
•     2 cups green cabbage, thinly sliced
•     2 cups purple cabbage, thinly sliced
•     1 teaspoon honey
•     salt & pepper to taste

Instructions

Baja Fish Tacos:

1.     To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
2.     Heat a large non-skillet skillet to medium high heat.
3.     Remove cod from pan and set on a plate to rest.
4.     Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)
5.     To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
6.     Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.
7.     Season both sides of cod with spice blend and gently rub in.

Cilantro Lime Cabbage Slaw:

1.     To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Avocado Crema:

1.     To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.