Fish Tacos

Ingredients

• Sour cream: 4 oz
• Mayonnaise: 2 oz
• Lime juice: 3 tbsp
• Red cabbage: 15 oz. shredded
• Corn tortillas: 12
• Avocado: 1. sliced
• Fresh cilantro leaves: 3 oz
• Cod: 16 oz
• Chili powder: 3 tsp
• Sea salt: 1 tsp
• Olive oil: 1 tbsp

Instructions

1. 1

   In a small bowl,mix the sour cream,mayonnaise,and freshly squeezed lime juice. Stir to fully combine.

2. 2

   In a medium bowl combine the shredded cabbage with 3 tbsp of the fish sauce. Stir to coat fully.

3. 3

   Heat a skillet over medium heat. Warm the tortillas individually for 30 seconds on both sides. Keep the tortillas warm in a clean dish towel while preparing the fish.

4. 4

   Season the cod with the chili powder and sea salt. Gently rub into the fish using your fingers,until fully coated.

5. 5

   Heat a large skillet over medium heat and add 1 tbsp olive oil to coat the pan. Add the fish and fry on one side for 2 minutes. Flip and cook the other side for a further 2 minutes. When opaque and cooked through,transfer the filets to a platter and break into large chunks.

6. 6

   Add a few pieces of the fish,a helping of cabbage slaw,and sliced avocado to the tortillas. Top with a drizzle of the taco sauce and a handful of the chopped fresh cilantro leaves.