Like the regular ole taco meat or plain ole chicken!
I love a fish taco but this right here! My gawd!!! Was sooooo good! A straight hit with my family so these will be on the menu again. Hope you enjoy them! Have a blessed week ahead.
4 pieces of fresh halibut fillets
3 radishes: sliced thinly
1 large avocado: pitted
1/4 cup of vegan sour cream
4 oz red cabbage
evoo for drizzling
sea salt and cracked pepper
2 tbls smoked paprika
1 tbls garlic powder
1 tbls onion powder
2 tsp white pepper
1 1/2 tsp black ground pepper
1 tsp cayenne pepper
2 tsp dried thyme
1 tsp dried oregano
12 flour tortillas
Pre-heat oven to 400 degrees to keep tortillas warm.
Roughly chop avo and place into bowl. Mix all seasoning for cajun spice mix in bowl.
Mash with fork until smooth. Mix in sour cream and juice of one lime (roll limes on the counter before cutting in half to get those juices flowing). Season with salt and pepper, set aside.
In medium mixing bowl, combine cabbage, radish and avocado crema. Season with salt and pepper. Toss. Set aside.
Heat a grill pan on med-high heat. Drizzle fish with evoo on both side (keeps it from sticking), sprinkle seasoning on both sides with cajun spice mix and salt to taste. Grill fish for 5 minutes on each side. Squeeze the juice of 1 lime over grilled fish.
Remove from grill pan and set on a plate to cool.
Wrap tortillas in foil and warm for about 5 minutes (can also microwave them if you want).
Remove tortillas from oven and plate.
Now for the good part! Slice grilled halibut into pieces lengthwise. Spread avocado crema on tortilla, a piece of halibut, top with slaw and garnish with lime and more radish.
Peace & love