Lettuce Wrap Fish Tacos with Spicy Cabbage Slaw and Avocado

Ingredients

• 2 pieces leftover grilled fish or 2 fish filets
• 1/4 cup Greek yogurt or sour cream
• 1/4 cup mayo
• 1/4 cup buttermilk
• 2 T fresh lime juice
• 1 tsp. Green Tabasco Sauce
• Generous pinch of ground cumin
• 1/4 head green cabbage
• 1/8 head red cabbage
• 1/2 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onion
• 4 large lettuce leaves such as Romaine, Iceberg, or Green Leaf lettuce
• 1 avocado, thinly sliced or chopped, optional
• Additional lime wedges for serving, optional
• Additional lime juice and ground cumin if needed to cook fish for this recipe

Directions

1. If you are starting with uncooked fish instead of leftover grilled fish, pull it from the refrigerator while you heat the oven or toaster oven to 400F/200C. Coat each piece with olive oil, add a little fresh lime juice and a light sprinkle of ground cumin, then roast for about 10 minutes, until the fish feels firm without being tough.
2. If using leftover grilled fish, remove it from the refrigerator while the oven or toaster oven heats to 400F/200C. Set the filets on foil, add 1 tablespoon water over the top, seal the foil around the fish, and warm it in the oven for 10 minutes.
3. As the fish cooks or reheats, whisk the Greek yogurt, mayo, buttermilk, lime juice, Green Tabasco, and cumin together to make the creamy dressing and sauce.
4. Slice the cabbage very thinly, then chop it into smaller pieces.
5. Chop the cilantro and cut the green onions into thin slices.
6. Add the cabbage, cilantro, and green onion to a bowl. Toss with about half the dressing and sauce, using just enough to lightly moisten the slaw.
7. Spoon the remaining dressing and sauce into a small bowl. Pull off 4 large outer lettuce leaves, trim away the stem ends, then wash and dry them in a salad spinner or with paper towels.
8. Use 2 forks to pull the hot fish into bite-sized flakes. Fill each lettuce leaf with fish, then add the cabbage slaw and avocado on top. Serve with the extra dressing and sauce for drizzling and lime wedges for squeezing over the wraps, if desired.
9. If you are saving some for later, store the dressing and sauce separately from the chopped cabbage mixture, then toss them together just before using. You can also wash and chop the lettuce and use the same ingredients as a salad.