For the crema sauce:
1 avocado
1 cup plain Greek yogurt
2 tsp freshly squeezed lime juice
3/4 tsp freshly ground cumin
Blend all ingredients in a food processor till just smooth. Cover with food wrap touching the top of the crema (to prevent discoloration) and refrigerate.
For the slaw:
2 cups shredded savoy or white cabbage
1/2 cup diced cucumber
1/2 cup diced red bell pepper
2 tbsps freshly squeezed lime juice
1 tbsp olive oil
1 serrano chilli, seeded and diced
1 handful chopped fresh cilantro
2 tbsp red onion, very finely chopped
1/2 tsp freshly ground cumin
1/4 tsp salt
Combine all ingredients in a large bowl and stir to mix well. Cover and refrigerate for up to 6 hours.
For the fish:
1lb, cod, tilapia, salmon or halibut
1 tbsp olive oil
Salt and pepper to taste
6-8 corn tortillas
Line a shallow baking tray with tin foil and brush with olive oil. Brush fish with remaining olive oil and season well with salt and pepper. Cook for 10 mins at 400F. Meanwhile wrap tortillas loosely in tin foil and bake for the final 5 mins.
Assemble by placing fish on the tortillas. Add slaw on top and place a large scoop of crema on the top of that.
Serves 4