Fish Tacos with Slaw and Avocado Crema

This recipe appeared in a local publication and is a recipe from The Local, a Charlottesville VA restaurant.

2 ripe avocados 

4 oz chevre’ goat cheese 

Juice of 2 or more limes 

1 ½ tsp cumin 

2 c finely shredded cabbage, red or green 

½ red pepper, diced 

1 jalapeno pepper, minced 

1 small red onion, thinly sliced 

½ c cilantro leaves 

2 tbs apple cider vinegar 

Extra-virgin olive oil 

Coarse salt and freshly ground pepper 

1 ½ lbs mild white flaky fish (rockfish, cod or tilapia) 

Favorite cumin-heavy spice mix (Tajin or Cajun) 

12-18 corn tortillas 

 

Make avocado crema: Blend avocado, goat cheese, lime juice, 2 tbs water and ¾ tsp cumin until smooth. Add a little more water if it is too thick, and more lime juice if needed. 

 

Make the slaw: In a large bowl, combine cabbage, peppers, onion, cilantro, cider vinegar, 2 tbs olive oil, ¾ tsp cumin. Season with salt and pepper, cover, and refrigerate at least 30 min, or up to 1 day. 

 

Drizzle fish with olive oil, and season with spice mix. Grill or pan fry fish, turning over once, 3-4 min per side. 

 

Wrap tortillas in foil and warm them on a grill, or in a 250-degree oven for about 5 min. To serve, arrange bite sized chunks of fish, slaw, and crema on each warm tortilla. Serve immediately.