Blackened Fish Tacos With Cilantro Pesto

• 1lb Halibut or Cod
• Prepared Blacken Spices
• Corn Tortillias
• Butter
• 3 Bunches Cilantro
• 1-2 Jalepaneos
• 2 Lemons
• 3 Oz. Almonds
• 3 Oz Walnuts
• 6 oz Feta Chesse
• 2 0z Chicken Stock
• 6 oz Mexican Crema
• 4 Limes
• Tblspon Groung Cumin
• Olive Oil
• Peanut Oil
• Red Cabbage
• Avocado
• Dice Tomato
• Picante Sauce

1. For The Pesto:
2. In Proccessor of blender combine the Cilantro,Jalepaneo,nuts,lemon juice (to Taste),Feta Cheese, chx stock, olive oil and salt and pepper to taste..adjust seasoning to taste.
3. For the Fish:
4. Brush fish with melted butter and dust both sides with blackening spices. Grill or pan sear till done.
5. For the Tortillias;
6. Lightly fry the tortilla till just lightly crisp yet still plyable.
7. For Crema:
8. Add lime juice and ground cumin, S & P to Crema to taste
9. Assembly:
10. Take a fried tortilla, smooth the pesto over tortilla, top with fish, then finely shaved red cabbage, diced tomato, diced avocado and top with picante sauce and crema

blacken spices, butter, cilantro, lemons, almonds, walnuts, chicken, cumin, olive oil, peanut oil, red cabbage, avocado, tomato, picante sauce

Taken from www.epicurious.com/recipes/member/views/blackened-fish-tacos-with-cilantro-pesto-50087291 (may not work)