Ingredients
| 3 |
lb Wild & Simple Redi Cuts™ Wild Alaska Pollock .36 oz 424913 |
| 3 |
Avocado, peeled & pitted |
| 1 |
Cup Sour Cream |
| 6 |
oz Lime Juice |
| 1.5 |
Cups Cilantro |
| 2 |
Tablespoon Lime Juice |
| 1 |
Tablespoon Maple Syrup |
| 1 |
Tablespoon Olive Oil |
| 1/2 |
teaspoon Sesame Oil |
| |
To taste Salt & Pepper |
| 8 |
oz Red Cabbage (Shredded) |
| 4 |
oz Papaya (julienned) |
| 4 |
oz Red Radishes, julienned |
| 24 |
Corn Tortillas |
| To taste |
Cayenne Pepper |
Directions
1. Purée ingredients for avocado cream (avocados, sour cream, 6 oz lime juice). Season with salt, pepper, & cayenne. Set aside & chill.
2. Mix ingredients for Papaya Slaw: Whisk 2 tbsp. lime juice, maple syrup, olive oil, sesame oil, and salt & pepper. Toss with cabbage, papaya, & radishes. Set aside & chill.
3. Sauté Redi Cuts™ until cooked through.
4. Assemble each taco with 1 oz slaw, 2 oz fish, and 2 tbsp. avocado cream. Serve.
Serves 12.