Cabbage & Cilantro Slaw With Crema & Spicy Fish

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SF Gate


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For the Slaw

1 cup cilantro leaves

2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1 carrot, julienned (or slivered on a mandolin, or grated)

2 tablespoons minced red onion

4 tablespoons Mexican crema

2 teaspoons freshly squeezed lemon juice

2 teaspoons sugar

Pinch each, salt and freshly ground pepper

1 1/2 tablespoons milk

For the Fish

2 teaspoons extra virgin olive oil

1 pound red snapper fillets

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon cumin

1/4 teaspoon California, pasilla or other mild chile powder

1/4 teaspoon crumbled dried oregano

2 limes

4 crisp tortillas

1 avocado, pitted, peeled and sliced

Mexican crema, as desired

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