Chipotle Fish Tacos

with Peruvian cilantro slaw and spicy crema

for the fish:
1 lb halibut (or another white fish of preference)
1 tbsp avocado oil
1 tbsp honey
1 tsp chipotle sauce
2 tbsp chili powder
1 tbsp garlic powder
1/2 tbsp paprika
1 tsp sumac
1 tsp turmeric
1 tsp cayenne pepper
pinch of salt/pepper

other ingredients needed:
6 street taco shells
1 lime, cut in to wedges for serving
cilantro slaw (recipe below)
spicy crema (recipe below)

1. Place the halibut pieces in a large bowl. In a small bowl, combine avocado oil, honey, and chipotle sauce. Pour over fish and toss to coat. In another small bowl, combine remaining spices. Pour spice mixture over fish and using hands, toss to make sure fish is evenly coated. Place in refrigerator for 15-30 minutes.

2. Heat a large skillet over medium-high heat. Add fish to pan and cook until golden on each side, about 10 minutes each. Remove from heat.

3. Place a heaping scoop of slaw on top of each tortilla shell. Evenly distribute pieces of fish on top of slaw. Drizzle with spicy crema. Serve with lime wedges. 

for the cilantro slaw:
3 cups thinly chopped cabbage
2 cups fresh cilantro
1 cup greek yogurt
1/2 cup mayonnaise 
1/4 cup queso fresco cheese
2 garlic cloves
1 fresh jalapeno, sliced
juice from 1 lime
1 tbsp water
1 tbsp olive oil
pinch of salt

1. Place the cabbage in a large bowl. Add the remaining ingredients to a food processor and pulse until smooth. Pour sauce over the cabbage and toss to coat. Set aside until needed.

for the spicy crema:
1/2 cup sour cream
1 tbsp sriracha 
2 tbsp water

1. In a small bowl, combine all ingredients. Refrigerate until needed.