2 each fried crispy fish fillet (4oz), cooked, (cut in half-lengthwise)
2 TSP. fire roasted salsa
1/4 Cup Avocado Chimichurri Slaw - Subrecipe
2 TSP. queso fresco crumbles
2 TSP. olive oil, drizzled
1 TSP. fresh cilantro leaves
Avocado Chimichurri Slaw:
3/4 Cup green & red cabbage, shredded
1/4 Cup flat leaf parsley, torn
1 TSP. oregano, fresh, rough, chopped
2 TBSP. master avocado dressing
Instructions
Avocado Chimichurri Fish Taco: 1. Prepare Avocado Chimichurri sub recipe and reserve refrigerated until use. 2. Drizzle 1 tsp. of Mexican style crema over each warmed tortilla. 3. Top each tortilla with approx. one 2 oz. half of crispy fish fillet and 1 tsp. fire roasted Salsa. 4. Garnish each taco with 2 Tbsp. Avocado Dressing Slaw, 1 tsp. Queso fresco crumbles, a 1 tsp drizzle of olive oil, and ½ tsp. cilantro leaves.
Avocado Chimichurri Slaw: 1. Combine all ingredients in mixing bowl and fold together. 2. Store in a non-reactive container under refrigeration.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
