I have to apologize for not posting in awhile.  My laptop pooped out on me and I guess I didn’t realize just how important two computers in the house were to my productivity on this site. I’ve got all of these notes and pics just screaming at me to publish them, but I’ve managed to tune out their cries…until now.

Now I’m going to apologize for the copious amount of posts you are going to be seeing over the next couple of days as I empty out my mental cache of recipes and download the various pics of food that occupy my camera!

I must begin this recipe by admitting that the avocado cream is an idea taken directly from the awesomeness of Healt-Bent.  No making mayonnaise or wishing for sour cream, just mix a little lime juice with an avocado and you’ve got a creamy dressing for coleslaw or sauce for your taco.  I use it both ways in this recipe.  The idea for the cabbage taco came from my dear friend, neighbor and fellow Cross-Fit coach, Tess.  She abhors lettuce, but loves cabbage…and they hold up much better!

Fish Tacos with Avocado Cream in Cabbage Shells

serves 4

Ingredients
1 avocado, peeled, cored and chopped
2 limes, juiced
1 small head red cabbage, cored and 1/2 thinly shredded
1 jalapeno, minced
4-5 green onions, diced
1/4 cup cilantro, roughly chopped
olive oil
1 1/2 -  2 pounds white fish (tilapia, sole, cod, roughy) cut into 2-inch pieces
salt and pepper

Directions

• In a small bowl combine avocado and lime juice and whisk until smooth and creamy.  Season with salt and pepper.  Set aside

• In a large bowl, combine the shredded cabbage, green onions and 3/4 of the diced jalapeno.
• Add 1/2 of the avocado cream to the cabbage mixture and stir to combine.  Set aside.

• Heat a large skillet over medium-high heat.  Add enough olive oil to cover the bottom of the pan and heat until just smoking.  Add the 1/4 remaining jalapeno to the oil.
• Season the fish with salt and pepper and fry, in two batches,  1-2 minutes per side.  Remove to a paper towel lined plate and repeat with remaining fish.

• Gently peel the cabbage leaves from the remaining half of cabbage and place on serving plates.
• Place fish, coleslaw, remaining avocado cream and cilantro leaves in cabbage shells.  Enjoy!