Shredded Fish Tacos with Creamy Avocado Slaw

• 1 whole Small Avocado, Peeled, Pitted And Chopped
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons White Wine Vinegar
• 1/2 teaspoons Salt
• 2 teaspoons Honey
• 1 cup Finely Shredded Green Cabbage
• 1 whole Jalapeno, Seeded And Finely Chopped
• 13 cups White Onion, Chopped
• 1/2 cups Fresh Cilantro, Chopped
• 1 pound Fresh White Fish Fillets
• 1 cup Salsa Of Your Choice
• 8 whole Small Corn Tortillas
• Fresh Corn Kernels, For Garnish (optional)

1. To make the slaw: Add chopped avocado, lime juice, vinegar, salt and honey into a food processor.
2. Pulse to combine until a smooth puree is formed.
3. In a covered bowl, combine cabbage, jalapeno, onion and cilantro.
4. Add avocado mixture and toss to coat.
5. Cover and place in refrigerator for 1-2 hours.
6. For the fish: Preheat oven to 400 F. Place fish, skin side down in a baking dish.
7. Cover with salsa, place in the oven and bake for 20-25 minutes, or until fish easily flakes with a fork.
8. Remove skin from fish, then put it into a bowl and shred the fillets with 2 forks.
9. Mix well with the salsa that it was cooked in.
10. Serve shredded fish on corn tortillas topped with slaw.
11. Garnish with corn kernels if desired.
12. Nutrition info per 2 small tacos: 327 calories, 10.5 g fat (7.5 g unsaturated), 28 g protein, 26 g carbohydrates, 6 g fiber

avocado, lime juice, white wine vinegar, salt, honey, green cabbage, white onion, fresh cilantro, salsa, corn tortillas, fresh corn

Taken from tastykitchen.com/recipes/main-courses/shredded-fish-tacos-with-creamy-avocado-slaw/ (may not work)