These fresh, flavorful fish tacos are loaded with avocado and a zesty cilantro-lime slaw that make them particularly irresistible. Many of the ingredients are featured in our weekly sale from May 2nd – 8th, so they’re an excellent budget-friendly meal. If you like to kick up the spice factor, feel free to add a jalapeno to your slaw. We’d also love to recommend using Champlain Valley Creamery’s Queso Fresco (smoked or regular) as your shredded cheese option and a dash of local Sonia’s Salsa. Both pair so perfectly with this dish!
Combine the oil, water, green onions, cilantro, garlic, 1/2 tsp of salt, and juice from two limes in a food processor. Pulse until smooth, then add the sour cream and pulse another time or two until just combined. Toss the shredded cabbage with some of the sauce until well coated and set aside. Season fish fillets with 1/4 tsp salt, chili powder, cumin and a squeeze of lime juice. Heat oil in a skillet and cook the fish for 3-4 minutes on each side. Use a fork to shred the fish and set aside. Smash the avocado and spoon a bit into each of the warmed tortillas, then top with some of the fish, the cabbage, a sprinkle of cheese, and a drizzle of the remaining sauce. Serve with fresh lime wedges.