Sauteed Halibut Tacos with Cilantro Slaw and Guacamole

Sauteed Halibut Tacos

Pre-heat oven to 350 degrees.
Wrap 2 - 3 corn, or flour, tortillas per person, in foil and heat in the oven for 10 minutes.

In a large skillet,over medium heat, saute:
3 Tablespoons Olive Oil
1/2 Onion, diced
2 cloves Garlic, minced

When Onion has softened, add 1 pound Halibut (or other mild, white fish), cubed to the pan.
Stir gently until fish is cooked though.

Then add:
3 Tomatoes, peeled and diced
2 teaspoons Cilantro, minced
Salt and Pepper to taste

Stir until thoroughly combined and spoon into warm tortillas.

Cilantro Slaw

Clean, core, and finely shred one head green Cabbage.
Place in a large bowl and set aside.

In a small bowl, whisk:
1/4 cup Mayonnaise
1/4 cup Sour Cream
1/2 teaspoon Chili Powder
1/2 teaspoon Louisiana Hot Sauce
Salt and Pepper
3 Tablespoons minced Cilantro

Pour sauce over shredded Cabbage and toss to coat.

Place as much as you like on top of the fish in the tortilla.

Guacamole

There are all kinds of recipes for Guacamole - this is the simplest.

In a medium bowl, with a pastry cuter, thoroughly blend:

2 Avocados peeled and seeded
Juice of 1 Lime
1/4 teaspoon Garlic Powder
Salt and a dash of Black and Red

Spoon on top of the fish and Cilantro Slaw in your tortillas.

Enjoy!

Carrots fresh from our garden!