On Board in 20: Grilled Fish Tacos with Slaw & Avocado Crema
 
Ingredients
  • 2 tablespoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 & ½ lbs cod (or halibut, snapper or salmon)
  • 2 tablespoons canola oil, divided
  • ⅛ of a head of cabbage, about 1 & ½ cups shredded
  • 2 green onions
  • 3 medium carrots
  • 3 limes
  • ½ avocado (optional: retain other half for the board)
  • ½ cup sour cream
  • 1 large bunch of cilantro
  • ¼ cup feta, queso fresca or Cojita cheese
  • 10 flour tortillas
  • Optional: fresh cut tomatoes, jalapenos
Instructions
  1. Put a cast iron pan over high heat with 1 tablespoon oil.
  2. While pan is heating, prepare the fish. Combine all the spices in a small bowl. Drizzle both sides of the fish with remaining oil and then sprinkle both sides with spice mixture. Rub the mixture into the fish and place in the hot pan, lowering heat to medium high. Cook on one side for about 4 to 5 minutes depending on thickness. Flip for two more minutes and then remove from pan and let rest on cooling rack.
  3. While the fish is cooking, prepare the slaw. Cut the cabbage roughly into long strands and add to bowl. Using just the greens of the onion, cut them in half and then lengthwise into thin strips and add to the cabbage. Using a spiralizer, peel the carrots. If you do not have one, julienne the carrots or use a regular peeler to peel them into long strips. Toss the slaw with 1 tablespoon of fresh lime juice and ½ teaspoon salt. Set aside.
  4. To make the crema, put one half of an avocado, the sour cream and a small handful of cilantro (stems and all -- about ⅓ cup, loosely packed) and the juice of half a lime into a mini processor. Blend till smooth.
  5. To assemble the board: Place the fish on parchment on the board. Pile the slaw on one corner of the board. Put the avocado crema in a small bowl and garnish with the cheese, then place on the board. If you prefer the tortilla shells heated put them on a microwave-safe plate and cover with a wet piece of paper towel that's been wrung out. Microwave for about 20 seconds and they will steam soft. Garnish the board with lime wedges, the remainder of the cilantro, and (optional) jalapenos and tomatoes.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-fish-tacos-slaw-and-avocado-crema/