Taco Tuesday- Fish Tacos

Tuesday's are for tacos!

Preheat Oven to 425°
For the slaw:
cabbage, sliced
carrots, shredded
cilantro, chopped
lime juice
ginger powder
garlic powder
salt
pepper
honey
Mix all ingredients in a bowl and set aside.

For the Baja Sauce:
about 1 cup plain Greek yogurt
Sriracha to taste
Sweet Chili Sauce to taste
Mix all ingredients in a bowl and set aside.

Place fish on a baking sheet and bake according to package directions. I used battered Alaskan pollock. You could definitely use fresh fish here, but fish isn't my friend and this is the best I can handle for my fish loving family. I like to chop the fish up and put it into the taco shells so it's easier to eat, but to each their own!

For the Guac:
Avocado
Onion
Lime juice
Salt
Cilantro
Tomato
In a food processor, add several avocados, half a large onion, tomato, small handful cilantro, salt, and lime juice. Blend. I started making this guacamole for my son when he was teeny. Everyone always compliments its whipped texture, so I've stuck with it. I do add the tomatoes last, so they retain some of their texture.

Assemble tacos with your preferred taco shells and enjoy!