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Tacos & Burritos

Avocado Chimichurri Fish Taco

Name: Avocado Chimichurri Fish Taco
Yield: 1
Cuisine: Tacos & Burritos
Ingredients: 2 each yellow corn tortilla, warmed; 2 TSP. Mexican style crema; 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; 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

1 Servings

2 each yellow corn tortilla, warmed

2 TSP. Mexican style crema

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

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!