IN THE KIT
6 pcsflour tortillas
6 ozavo crema
8 ozpineapple salsa (pineapple, cilantro, lime juice, green onion, tomato)
2 ozgreen onion
2 oztaco seasoning
2 ozred cabbage
3 ozslaw dressing
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Silicone brush for oil (optional)
Preheat broiler with a rack in the upper third;
Core & thinly slice cabbage;
Shred lettuce with the knife or with the grater;
Cut lime into wedges.
Pat fish dry with a paper towel and rub a bit of olive oil on both sides, sprinkle all over with taco seasoning.
Transfer fish to a rimmed baking sheet. Cook on the upper third rack until cooked through & browned in spots, flipping halfway, 4–6 minutes. Break into smaller pieces to place inside tacos.
While fish is cooking, trim & finely slice green onion. Trim & finely dice radish. In a bowl, combine carrot, cabbage, radishes and ½ onions, toss with half of the green onions. Season with salt & pepper to taste.
Bring skillet to warm over medium heat. Brush olive oil lightly on both sides of each tortilla. Toast each side of the tortilla, 1 minute or so, until golden brown, watching carefully so they don’t burn. Wrap in aluminium foil to keep warm.
Spread a little bit of crema over tortillas. Top with shredded lettuce, fish & pineapple salsa. Drizzle with remaining crema. Sprinkle remaining green onions on top. Serve with slaw & lime wedges alongside for squeezing over top. Enjoy!