Mike’s new favorite
6” flour tortilla
Your preferred fish (Lingcod, Rock fish, Halibut)
Cabbage, finely sliced
Cilantro
Lime
Cilantro lime crema:
Blend together-
⅔ cup of sour cream
⅓ cup of Greek yogurt
1 avocado
½ bunch of cilantro
1 lime
½ jalapeño (if you want it spicy)
Pico de gallo:
Mix together-
2-4 roma tomatoes, diced
½-1 white onion, diced
1 jalapeño pepper (remove seeds for less spice)
½ cup cilantro
1 lime, zest and juice
Salt and pepper to taste

Slice your fish into individual pieces and bake at 425 degrees for till just done – hot and fast
Remove fish and allow it to rest while you warm your tortillas in a cast iron pan
Remove the tortilla and add cilantro lime crema, cabbage, fish and pico de gallo
Top with chopped cilantro, fresh squeezed lime and hot sauce (if desired) or more of your crema!
Enjoy 🙂