Grilled Fish Soft Tacos with Baja Cream Sauce

thekitchenwhisperer.net

Denise Edginton Wood

subheading: Fish:

2 pounds white fish cut into 4 ounce portions

2 Tbl lime juice

1 tsp cumin

1 ½ tsp kosher salt

1 tsp black pepper

3 Tbl olive oil

8 to 12 8” round tortillas, warmed

subheading: Fish Taco Slaw:

1 ½ cups finely shredded green cabbage

1 ½ cups finely shredded red cabbage

1 Tbl lime juice

2 tsp honey

1 medium shallot, minced (about 1 heaping Tbl)

2 tsp minced jalapeños

3 tsp chopped cilantro

1 tsp kosher salt

½ tsp pepper

subheading: Baja Cream Sauce:

½ cup mayo

¾ cup sour cream

3 Tbl lime juice

1 tsp garlic powder

¼ cup lightly packed cilantro leaves, minced

2 tsp sriracha sauce

1 tsp salt

½ tsp pepper

½ tsp cumin

½ tsp cayenne

1 ½ tsp adobo sauce

1 tsp honey *optional

subheading: Additional Items:

Sliced avocado

Chopped cilantro

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