2.25 lb White fish (Tilapia or Cod)
12- 6in corn tortillas
½ cup Queso Fresco Mexican cheese
1 Tbsp Olive oil
2 Tbsp olive oil, ¼ cup lime juice (fresh), 2 Tbsp Low Na, Soy sauce, 2 ½ Tbsp fish spice rub.
1 Tbsp Chili powder, 2 Tbsp brown sugar, 1 ½ tsp paprika, 1 ½ tsp ground cumin, 1 ½ tsp garlic salt, 1 ½ tsp onion powder.
3 Cups Diced Pineapple
2 Cups Sliced Red cabbage
1/3 Cup Diced red onion
1 cup loose packed Cilantro, chopped
2 Avocados-small, ripe
5.3 oz Plain Greek yogurt
¾ tsp salt, ½ tsp cumin, ½ tsp garlic powder
Place Fish in Marinade at room temperature for 5-10 minutes while making Red Cabbage Pineapple slaw and Avocado Lime Cream.
Red Cabbage Pineapple Slaw: Add all the ingredients for the Red Cabbage Pineapple together. Mix until everything is coated. Refrigerate until ready to use.
Avocado Lime Cream: Mash together all ingredients from Avocado lime cream. Can do with a fork but easiest to use a blender or hand mixer or hand blender. Salt and pepper to taste and refrigerate until ready to use.
Remove fish from marinade and Rub fish seasoning over fish. Cook In 1 Tbsp of olive oil for approx. 3 minutes per side until beginning to blacken.
Assemble in cooked/ warmed corn tortillas.