Avocado Fish Tacos
Makes 4 Servings (1 Taco per serving)

Avocados are a wonderful companion to fish.  Put these two mood enhancing foods together in a soft taco with some crunchy cabbage and you’ll create a tasty way to enhance your happiness!

Ingredients:

• 2 Chilean Hass Avocados
• 2 Tbsp. Lime Juice
• 1 lb. Halibut, cut into 2-inch chunks
• ¼ c Flour
• ½ tsp. Salt
• Pepper
• ¼ c olive oil for frying
• 2 c Red Cabbage, shredded (or 1 cup each red and green cabbage shreds)
• 1/3 c bottled Poppyseed Dressing
• ½ tsp. Salt & Pepper
• 4 (8”) Flour or Corn Tortillas
• Cilantro

Instructions:

• Cut avocados in half, remove pit.  Cut in chunks and sprinkle with lime juice. Set aside.
• In medium bowl, toss shredded cabbage with Poppyseed dressing, salt and pepper. Set aside.
• Mix flour, salt and pepper in a deep plate with a fork.  Dredge fish chunks in mixture.  In large skillet, over medium high heat, heat oil.  Add fish chunks; cook until nicely browned on all sides.
• Divide cabbage mixture between tortillas. Top with fish chunks, avocados and garnish with cilantro and additional lime or lemon slices.

Nutritional information per serving:  calories 540, fat 30g, monounsaturated fat 1g, saturated fat 4g, protein 26g, carbohydrates 45g, sodium 101mg, fiber 5g.

Recipe from the Chilean Avocado Importers Association

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