Blackened Fish Tacos With Jalanasco Guacamole

Tangy Slaw:

• ½ cup cilantro, loosely packed
• ⅛ cup orange juice

• 3 tbsp Jalanasco - Fermented Jalapeno Sauce

• 2 tbsp mint leaves

• 1 garlic clove, whole

• ½ tsp lemon or lime juice

• 2 tbsp sour cream or yogurt

• ¼ cup olive oil
• Salt and pepper, to taste
• ¼ large cabbage, finely shredded
• 1 carrot, finely shredded

Blackened Fish:

• 2 tbsp paprika

• 2 tsp ground cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp dried thyme
• 2 tsp dry mustard

• 2 tsp Smoked Chipotle Salt

• 2 tbsp extra virgin olive oil
• 4 small dorado fillets, or any firm white fish

Guacamole:

• 1 large avocado

• 2 tbsp Jalanasco - Fermented Jalapeno Sauce

• 2 tsp sour cream (optional) 

• ¼ tsp Smoked Chipotle Salt (optional)

To Serve:

• 4 small tortillas 
• Sliced jalapeno
• Cilantro leaves

• Drizzle of Ghost Peri-Peri Sauce