I saw a recipe for fish tacos from Sara Moulton, cookbook author and former executive chef at Gourmet magazine. I didn't have any fish but I did have leftover grilled chicken so I switched it up to fit my needs. Most fish tacos have some sort of cabbage mixture and this is a good one. The real stand out, though, is the avocado cream topping--whoa--we're talking tasty. Enjoy!
1 large avocado, peeled, pitted and cut into eighths
1/3 cup buttermilk
2 cloves garlic, minced, divided
Zest and juice of 1 lime
Kosher salt and ground black pepper, to taste
1 and1/2 cups shredded savoy or napa cabbage
1/2 cup coarsely shredded carrot
1/2 cup coarsely chopped radishes
1/4 cup white wine or cider vinegar
1/4 teaspoon sugar, or to taste
Hot sauce, to taste
2 grilled chicken breasts sliced thinly
Four 6-inch corn tortillas
Sliced fresh jalapeno peppers, to serve
Chopped fresh cilantro, to serve
In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then set aside.
In a medium bowl, combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar, lime zest and hot sauce. Season with salt and pepper and toss well. Set aside.
Heat a heavy skillet (such as cast-iron or stainless steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the oven to keep warm.
To serve, top each tortilla with a bit of the avocado puree, then slices of chicken. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.