Fish Tacos With Avocado Cream

• FOR THE FISH:
• 2 pounds Firm White Fish (I Used Tilapia)
• 1/4 cups Olive Oil
• 1 whole Lime, Juiced
• 1 Tablespoon Hot Sauce (we Like Frank's Original Or Sriracha)
• 1 whole Jalapeno, Seeded And Chopped Fine
• 1/4 cups Fresh Cilantro, Chopped
• 1 teaspoon Kosher Salt
• FOR THE AVOCADO CREAM SAUCE:
• 1/2 cups Sour Cream
• 1/2 whole Avocado
• 3/4 cups Cilantro
• 1 whole Green Onion, Chopped
• 1 Tablespoon Lime Juice (about 1/2 Lime)
• 1/2 teaspoons Kosher Salt
• FOR THE TACO FILLINGS:
• Cabbage, Shredded
• Carrots, Shredded
• Green Onions, Sliced
• Cilantro Leaves
• Red Or Yellow Pepper, Sliced Thin
• Hot Sauce (we Like Sriracha)
• Lime Wedges
• Flour Tortilla Shells

1. Preheat the grill to medium high heat. In a shallow dish, whisk together the olive oil, lime juice, hot sauce, jalapeno, cilantro and kosher salt. Add the fish and turn to coat. Marinate in the refrigerator for 10 minutes before grilling. When ready to grill, cook for 4-5 minutes on each side or until the fish flakes easily with a fork.
2. Prepare the taco fillings and set aside. For the avocado cream sauce, blend together the sour cream, avocado, cilantro, green onion, lime juice and kosher salt until well combined. Refrigerate until ready to eat.
3. To serve, flake apart the fish and use several pieces per tortilla. Garnish with the toppings as you like and enjoy!

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Taken from tastykitchen.com/recipes/holidays/fish-tacos-with-avocado-cream/ (may not work)