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Ingredients

• This dish I had awhile back with my nephew at a restaurant on the Texas Coast, I told him I thought I could re-create it and here is my effort. I made this with one taco in mind, but you can just figure how many tacos you want, very simple. The dressing will cover many tacos and will hold up well in a tight jar in the refrigerator.
• avocado Dressing for Tacos
• 3 avocados pureed
• 1 cup sour cream
• 1 1/2 tsp salt
• 2 tbsp. lime juice
• fish or shrimp tacos
• 1 nice size fish fillet (about 5 or 6 inches long,cooked and broke into chunks). Use the kind of fish you like, I would choose a mild fish like a grouper, cod or haddock. I would even go so far to use a good quality frozen battered fish if a quick recipe is needed.. The fish can be grilled, fried or cooked on the grill, whatever you like best. If you don't like fish then try 3 to 4 medium shrimp. Cook the shrimp as you like, but I favor a garlic butter, spicy flavor; like a Cajun scampi just add a little red pepper to the garlic butter.
• 1 tbsp. black beans or pinto
• 1 small bunch of sliced very thin red cabbage or green cabbage that has been marinated in mirin (sweet rice vinegar or white vinegar with sugar added). To this you can sprinkle a small amount of celery seed.
• 2 corn tortillas or flour tortillas warmed up on grill.
• If using 2 corn tortillas warm them up and overlap them (you will need 2 corn)
• spoon on the black beans, a small amount of drained cabbage and drizzle with the avocado dressing. If the avocado don't work for you try some of the salsa recipes I sent in previous
• weeks. I have seen this with a fruit salsa, but I'm not a fruit salsa fan.
• I hope it works for you.
• Always taste as you cook and you should be OK.

Description

Fish Taco With Avocado Dressing

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