Sylvie’s Fish Tacones

Ingredients

• 4 large tortillas
• 1 — 8 oz piece salmon or halibut
• 2 tbsp oil
• 2 tsp Louisiana Hot & Spicy Dip Mix
• 2 cup shredded green cabbage
• ¹⁄₄ of a white onion, thinly sliced
• 1 tsp white balsamic vinegar
• 1 tsp Taco Seasoning , or Fajita Seasoning
• ¹⁄₄ tsp sugar
• juice of 1 lime
• Sea Salt
• ¹⁄₂ recipe prepared Guacamole
• 2 ripe avocados
• 3 tbsp Guacamole Dip Mix
• lime juice, optional
• ¹⁄₂ recipe prepared Poco Picante Salsa, optional
• 2 tbsp Poco Picante Salsa Mix
• 1 cup diced tomatoes
• 1 tsp lime juice, optional
• cilantro, optional

Preparation

1. Cut tortillas in half. Brush fish with 1 tbsp oil and sprinkle with Louisiana Hot & Spicy Dip Mix. Let stand while preparing coleslaw.
2. Toss cabbage and onion with remaining oil, white balsamic vinegar, Taco Seasoning, sugar and lime juice. Taste and season with Sea Salt.
3. Grill fish over medium heat for 4-6 minutes per side, just until cooked through. Remove skin, if necessary, then coarsely shred into bite-sized pieces.
4. Spread tortillas with Guacamole. Top with coleslaw and fish. Roll up and fasten with toothpicks.
5. Dish up with Salsa, if desired.