creme fraiche, sour cream, or (my personal choice this time), kewpie mayo.
shredded cabbage, seasoned with a little salt & lime juice
extra lime slices
Whisk the fish marinade ingredients together in a medium bowl. Coat the fish and refrigerate for 30 minutes.
Meanwhile, thinly slice your red onion. Blanch the slices in boiling water for 30 seconds and chill them immediately in ice water. Drain and toss them with the rice vinegar and salt. Refrigerate until ready to use. (longer the better, you can also make them ahead and store in the fridge for at least a few days)
Remove fish from the fridge. Heat a grill pan or skillet over medium-high heat and cook the fish 3-4 minutes per side, or until it’s done and flaky. Squeeze a few big squeezes of lime juice on it just before you take it out of your pan. Let fish cool slightly, and flake it into smaller pieces.
Grill tortillas (or char them slightly over a gas flame).
Assemble tacos with the fish, a dollop of cream (of your choice), avocado slices, sriracha, shredded cabbage, cilantro, and serve with extra lime slices.
make these dairy free by skipping the cream and turning the avocado slices into guacamole (smash avocado with lime and salt).
Recipe by Love and Lemons at https://www.loveandlemons.com/tequila-lime-fish-tacos/