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INGREDIENTS:
2 cups shredded cabbage
½ lb white flaky fish, such as halibut, orange roughy or catfish
1 ripe avocado, sliced
4 corn tortillas
Mango Tequila Jalapeno Grilling & Dipping sauce
1 Tablespoon oil
2 limes, cut into 4 wedges each
Hot Sauce
salt and pepper to taste
PREPARATION:
In a medium sized skillet heat oil over medium heat, cook fish until fish becomes flaky. Season with salt and pepper and remove skillet from heat. Warm tortillas over flame. Place warm tortillas on plates and fill each with 1/4 of shredded cabbage and fish. Top with two slices of avocado per taco and drizzle with Mango Tequila Jalapeno Grilling & Dipping Sauce and top with hot sauce to taste. Serve tacos warm with our icy Mango Mambo Margaritas.
Serves 2
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