This recipe appeared in a local free magazine-very tasty. I only made half of the crema because it made 1 pint! My only adjustment was to use 3 limes for the crema because they were small limes and it needed more acid. Adjust to your palate.
2 ripe avocacos
4 oz. chevre (goat cheese)
juice of 2 limes (adjust to your palate)
2 tsp. cumin, separated
2 c. finely shredded cabbage (red or green, I used Savoy)
1/2 red pepper, diced
1 minced jalapeno pepper
1 small red onion, thinly sliced
1/2 c. cilantro leaves
2 tbs. apple cider vinegar
extra virgin olive oil
coarse salt and freshly ground pepper
1 1/2 lbs. mild white flaky fish (rockfish, cod or tilapia)
Favorite cumin-heavy spice mix (I used Goya Adobo and also sprinkled cumin on the fish)
12-18 corn tortillas
Make the avocado crema: Blend avocado, goat cheese, lime juice, 3 tbs. water, and 1 tsp. cumin until smooth. Add a little more water if it is too thick. Taste. If it needs more acid add more lime juice until it meets your approval.
Make the slaw: In a large bowl, combine cabbage, peppers, onion, cilantro, cider vinegar, 2 tbs. olive oil, and 1 tsp. of cumin. Season with Salt and pepper. Cover and refrigerate at least 30 minutes and up to 1 day ahead.
Drizzle fish with olive oil, sprinle with spice mix and cumin. Grill or pan fry the fish, turning over once, for 3-4 minutes on each side.
Wrap tortillas in foil. Warm on the grill or a 250 degree oven for 5 min. To serve, arrange bit-sized chunks of fish, slaw, and crema on each warm tortilla. Serve immediately.
