INGREDIENTS:
For the Fish:
• 1.5 lb good quality whitefish such as cod, rockfish, or halibut
•
Pasolivo Seafood Blend to coat
• 2 Tbsp
Pasolivo California Olive Oil
For the Pico de Gallo Slaw
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup fresh tomato, diced
• 1/4 cup red onion, chopped
• 1/4 cup cilantro, chopped
• 1 cup cabbage, shaved
• 1 cup green cabbage, shaved
• 1/4 cup
Pasolivo Sparkling Citrus Vinegar
• 1/4 cup
Pasolivo Red Jalapeño Olive Oil
• 1/2 tsp
Pasolivo Kosher Flake Sea Salt
• 1/2 cup crumbled queso fresco, set aside. You will top your tacos with this
• 8 pcs. sliced avocado, set aside for garnish
For the Cilantro Crema:
• 1/8 cup fresh lime juice
• 1 bunch cilantro
• 1/4 cup good quality mayo
• 1/4 cup sour cream
• 1 clove garlic
• 1/2 tsp ground cumin
•1/4 cup
Pasolivo Cilantro Lime Olive Oil
• 1/2 tsp
Pasolivo Kosher Flake Sea Salt
Street Corn:
• 2 ears corn, cut into 2 pieces each, set aside
• 1/2 cup crumbled queso fresco, set aside
• 1/4 cup canned chipotle peppers
• 3/4 cup sour cream
• 1 clove garlic
• 1/2 tsp
Pasolivo Kosher Flake Sea Salt
• 1/8 cup fresh lime juice
• 1/4 cup good quality mayo
• 1 oz queso fresco
• 1/4 cup
Pasolivo Cilantro Lime Olive Oil
• 1/2 cup cilantro, chopped
