Recipes

Ingredients

Preparation

*Note: Other Garnish Ideas – Sliced jalapenos, cilantro, pickled red onion, queso fresco.

1. Drain all excess water from the fish and pat dry using paper towels. Keep cold.
2. Mix the chili powder, paprika, granulated garlic, onion powder, salt, and black pepper. Set it aside.
3. Combine the avocados, juice from 2 limes, and the buttermilk in a blender or food processor. Blend until very smooth.
Add the sour cream to a large bowl and stir in the blended avocado mixture. Season with salt. Pour into squeeze bottle(s) for
service. Keep cold.
4. In a large bowl combine the margarita mix and the buttermilk. Season with salt and pepper. Pour into a quick pour container
or 6” 6th pan, reserve cold.

1. Remove one piece of the cod and roll it in butter alternative to coat. Then season it well with the spice mix. Add a little butter alternate
to a hot grill and cook fish to 140° F. Let fish rest while you heat the tortillas for 30 seconds or so on each side.
2. Meanwhile, toss 1 cup of cabbage with a little of the margarita dressing. Season with salt and pepper.
3. Heat 3 tortillas on the grill for about 30 seconds on each side. Place in 3 compartment taco holders. Divide the slaw in 3 and place
in the bottom of each tortilla. Add the fish and garnish with the crema and 2 lime wedges.