Ingredients
1lb Halibut or Cod
Prepared Blacken Spices
Corn Tortillias
Butter
3 Bunches Cilantro
1-2 Jalepaneos
2 Lemons
3 Oz. Almonds
3 Oz Walnuts
6 oz Feta Chesse
2 0z Chicken Stock
6 oz Mexican Crema
4 Limes
Tblspon Groung Cumin
Olive Oil
Peanut Oil
Red Cabbage
Avocado
Dice Tomato
Picante Sauce
Preparation
For The Pesto: In Proccessor of blender combine the Cilantro,Jalepaneo,nuts,lemon juice (to Taste),Feta Cheese, chx stock, olive oil and salt and pepper to taste..adjust seasoning to taste.
For the Fish: Brush fish with melted butter and dust both sides with blackening spices. Grill or pan sear till done.
For the Tortillias; Lightly fry the tortilla till just lightly crisp yet still plyable.
For Crema: Add lime juice and ground cumin, S & P to Crema to taste
Assembly: Take a fried tortilla, smooth the pesto over tortilla, top with fish, then finely shaved red cabbage, diced tomato, diced avocado and top with picante sauce and crema
