Perch Tacos - alive magazine

Ingredients

• 1 cup (250 mL) cider vinegar or rice vinegar
• 2 Tbsp (30 mL) turbinado or other raw style sugar
• 1/2 tsp (2 mL) salt
• 1 tsp (5 mL) mustard seeds (optional)
• 2 cups (500 mL) thinly sliced red cabbage
• 1 small red onion, thinly sliced
• 1 tsp (5 mL) extra-virgin olive oil
• 1 lb (450 g) perch (or see ìOther fish to tryî)
• 1 tsp (5 mL) lime zest
• Salt and black pepper, to taste
• 1/2 cup (125 mL) sour cream
• 1 avocado
• Juice of 1/2 lime
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) cayenne
• Pinch of salt
• 8 corn tortillas, warmed
• 1/3 cup (80 mL) cilantro