Adams Reserve Cheddar & Fish Tacos

Published on April 2, 2019 | By Adams Reserve |

12 ea Crispy fish fillets (we love a beer-battered halibut but most oven-ready breaded fish will work)
12 ea Small flour or corn tortilla, warmed
1 ea Adams Reserve Super Quick Guacamole
2 C Cabbage, shredded very fine
¼ C Red onion, julienne
½ C Cilantro, coarse chopped
¼ C Radishes, thinly sliced
2 Tbs Fresh lime juice
⅓ C Sour cream
½ C Adams Reserve Cheddar, shredded
¼ C Salsa of choice

Prepare the fish, per the instructions.
While the fish is cooking, toss together the cabbage, onion, cilantro, radishes, cilantro, lime juice and salt and set aside.
Stir about 1 tablespoon of water into the sour cream to thin it out a little.
Once the fish is done, assemble the tacos. Lay out the warm tortillas, spread on a layer of the cheddar guacamole, next the fish and top with the slaw and salsa. Drizzle on the thinned sour cream, sprinkle on the cheddar and serve immediately.