Easy Grilled Fish Tacos W/ Dairy-Free Sour Cream Salsa

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Ingredients for 4 servings

4 4-Ounce (1lb in total) Skinless Halibut, Cod, or other Firm White Fish Fillets (I used fresh, wild cod – it was awesome!)

1/4 Cup + 3 Tablespoons Salsa Verde (tomatillo salsa), divided

1 Cup Fresh Shredded Coleslaw Mix (I shredded some green cabbage and half of a carrot to get 1 cup, but packaged works great in a pinch)

One Batch (about 1/4 cup) Dairy-Free Sour Cream, see options below

1/4 Cup Chopped Cilantro, optional (I omitted – we aren’t big cilantro fans)

1 (2.25oz) can Lindsay® Sliced Ripe Pitted Olives, drained

8 Corn Tortillas, warmed according to package directions

1-1/2 Ounces Cashews or roughly 1/3 Cup

1 Tablespoon Lemon Juice

1 Teaspoon Grapeseed, Canola, or Vegetable Oil

1 to 3 Teaspoons Water, as needed

1/2 Teaspoon Apple Cider Vinegar

1/8 Teaspoon Salt

1/4 Cup Mashed Avocado

Squirt of Fresh Lemon Juice, about ½ teaspoon

Dash Salt

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