Fish Tacos: Slaw, Pico De Gallo & Avocado Cilantro Sauce.


What’s for dinner…? Fish Tacos!  If someone told me that I could only eat three things for the rest of my life, without any doubt in my mind I would immediately say pizza, salad and …. of course…tacos. The thought of someone not liking tacos, simply blows my mind, it’s just impossible…right?

Making fish tacos is pretty simple. You either grill, fry or blacken your fish (best with a white flaky type of fish) then grab your tortillas (flour or corn) and you’re pretty much done. BUT what makes the fish tacos are the delicious toppings and salsas.


1/2 Cup of Sour Cream
2 ripe Avocados
1/2 cup Chopped Cilantro
1 Tsp Garlic Powder
1 finely chopped & de-seeded jalapeños
2 Tsp Lime Juice
3/4 finely chopped Red Onion

In a bowl, mix sour cream, garlic powder, jalapeños, lime juice and red onion. Cut avocado in half, take out the seed, and scoop out avocado into large mixing bowl with the rest of the ingredients. While mixing together ingredients together, mash avocado into sour cream until it becomes a smooth texture. Place in refrigerator until ready to serve. Serve cold.
[Favorite on Fried Fish Tacos.]


1/2 Cup of chopped Cilantro
2 1/2 Cups of Cabbage
1 1/2 diced & de-seeded jalapeños
4 Tsp Lime Juice
1/2 Cup Greek Yogurt
3/4 Diced Red Onion
Pepper & Salt to Taste

Combine all ingredients in a large bowl, chill in refrigerator until ready to serve.
[Spicy Slaw is my favorite on Grilled Fish Tacos.]


4 Large Chopped Tomatoes
1 Small Red Onion
1 Diced Jalapeño
1 Small Green Pepper
3 Cloves of Garlic
1/2 Cup Cilantro
Fresh Lime Juice to taste
Salt and Pepper to taste

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