Turn your homemade rainbow tortillas (LINK HERE) into delicious tacos for a party! The options of taco fillings are limitless, and can range from breakfast tacos to vegetarian tacos, Mexican tacos and everything in between! To create a healthy and light summertime version, I made fish tacos. For a very fresh and flavorful taco combination, pair a white fish with a jalapeno cabbage “slaw” and an avocado crema!

INGREDIENTS (Yields 8 tacos)
8 tortillas
1lb fish (halibut, tilapia, mahi mahi, snapper, cod OR bass)
1/2 head green cabbage, shaved thin
1.5 jalapenos, seeds removed
1/4 cup sour cream
1 avocado
2 limes, juiced
1 bunch cilantro
2 tbsp oil (avocado or vegetable)
Salt & pepper to taste

MIX THE JALAPENO CABBAGE SLAW
In a mixing bowl, combine the thin sliced cabbage, 1 minced jalapeno (seeds removed) and the juice of 1 squeezed lime. If you prefer a creamy slaw, add sour cream by the TBSP until the desired consistency is reached. Season with salt & pepper.

MAKE THE AVOCADO CREMA
In a blender, pulse the leaves of 1 bunch of cilantro and 1/2 jalapeno (seeds removed) with the juice of 1 lime until the leaves are well blended. Add in the sour cream and avocado, and continue pulsing until the crema is a liquid consistency. If too thin, add more sour cream. If too thick, add more lime juice or water. Season with salt & pepper!
COOK THE FISH
Preheat the oven to 400. Coat the fish on both sides with a mild oil (avocado or vegetable), and liberally season with salt and pepper. Place the fish on a foil lined baking sheet, and cook for 14 minutes, until the fish flakes easily with a fork. Squeeze any remaining lime juice on top once you bring it out of the oven!
ASSEMBLE THE TACO
Layer the tortilla with 1-2 TBSP of the slaw, followed by 2 oz of fish. Top with 1 TBSP of the avocado crema, and garnish with cilantro!