Cilantro Lime Sour Cream
2 Cups Mexican style or regular sour cream
½ Cup chopped cilantro
¼ Cup fresh lime juice
Top fish with 1 oz shredded jack and cheddar mix and melt under broiler. Spread pita pocket with sour cream and fill with slaw and ¼ sliced avocado and fish filet serve with lime wedges on the side.
Another version is to skip the pita bread and heat up some white corn tortillas and cut ahi into smaller pieces for some fantastic fish tacos.
Recipe was graciously given by Chef Eric Homes from the RedRock Brewing Company , 254 South 200 West, Salt Lake City, Utah, www.RedRockBrewing.com.