Hey guys! Every year when Cinco De Mayo rolls around I feel like it’s just a kick off party to start the summer! Yes, I know.. summer technically doesn’t start until the end of June.. but if you live in the south like I do summer starts NOW!
Here is a fun & festive recipe I wanted to share incase you were planning a meal in for your Cinco De Mayo celebration!
– 1 small head of red cabbage, shredded (about 1 1/2 cups worth)
– 1/2 seedless cucumber diced
– 1/8 of a large red onion, sliced
– 1/2 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tbsp honey
– 1 tbsp lemon juice
– 1 tbsp orange juice
– 2 tbsp evoo
– salt to taste
FOR AVOCADO CREAM SAUCE
– 1 ripe avocado, mashed
– 1 (5.3 oz) cup of plain greek yogurt
– 1 tsp sriracha
– 1 tbsp lime juice
– salt to taste
– about 2 lbs fresh white fish (I used halibut)
– blackened seasoning
– 6-8 corn tortillas (grilled or broiled one minute on each side)
– limes & fresh cilantro (to garnish)
For the slaw, place the first four ingredients in a large mixing bowl (cabbage, cucumber, onion & cilantro). Then in a separate (smaller) mixing bowl mix together the last 6 ingredients (cumin, honey, lemon juice, oj, evoo & salt).
Slowly add liquid mixture to your chopped slaw 1 tbsp at a time. You don’t want the slaw to get soggy so just mix it in until you get enough flavor and the slaw is well coated. Set aside.
Then mix together all ingredients needed for the avocado cream sauce and set that aside as well.
Next, cooking your fish… SUPER fast and easy. All you’ll need to do is season both sides of your fish with the blackened seasoning, then place in a frying pan with heated evoo (about 1-2 tbsp, just enough to coat the pan). Cook on each side for 2-3 minutes and that’s it! You can either leave the fish fillets whole are shred the meat into chunks (which is what I did, pictured below).
Then the fun begins, assembly!
There is no right or wrong way here. We put the cabbage on the tortilla first, then the shredded blackened fish, then topped with the avocado cream sauce, fresh squeezed lime juice & fresh cilantro. 🙂
We paired the fish tacos with honey cilantro mexican corn and we absolutely LOVED this meal! And believe it or not it was even good as left overs! Just store everything separate and assemble the next day. And if you try out this recipe be sure let me know how you like it!