White fish, grilled or pan seared (we used fresh rockfish)
Slaw
1/2 c mayonnaise
1 tsp sriracha sauce
Avocado
Sour cream
Salsa verde
Soft taco shells
Season the fish with salt and pepper or a fish seasoning. Cook the fish in a large pan drizzled with olive oil or on the grill. Prepare the slaw with mayo and sriracha. Break up the fish on the taco shells, top with slaw, avocado, sour cream, and salsa verde.
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