Fish Tacos with Chipolte Cream

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Ingredients for Brussel Sprout Slaw

• 1/2 lb uncooked Brussels Sprouts
• 1/2 cup red onion chopped
• 1/4 cup cilantro chopped
• 2 tbsp. stone ground mustard
• 1 tbsp. lime juice
• 1 tbsp. lemon juice
• 1 tbsp. olive oil
• 1 tbsp. white wine vinegar

Directions for Brussels Sprout Slaw

1. Wash and cut the brussels sprouts. Chop.
2. Chop the onion and add to the brussels sprouts.
3. Chop and add the cilantro.
4. In separate bowl, combine stone ground mustard, lime juice, lemon juice, olive oil and white wine vinegar.
5. Pour mixture over vegetables. Stir to coat. Set aside.

Ingredients for Tacos

• 1/4 cup buttermilk
• 2 chipotle peppers in adobo sauce
• 16 oz Atlantic Cod
• 1 tbsp. Taco seasoning
• 1 medium tomato
• 1 cup iceberg lettuce
• 1/4 cup cilantro
• Salt and pepper to taste
• 12 Mission Street Tacos Corn Tortillas

Directions for Tacos

1. To make cream sauce, in a blender, mix the buttermilk and the chipotle peppers in adobo sauce until smooth. Set aside.
2. Chop the lettuce, cilantro and tomato. Set aside.
3. Season fish with taco seasoning, Grill fish.
4. To assemble, place 3 corn tortillas on plate, Spread cream sauce on each shell. Next, add the brussels sprout slaw. Next, add the grilled cod. Top with lettuce, tomato, cilantro and a dab more cream sauce. Enjoy!