2020 has been a tumultuous year for everyone. The highs and lows have been extreme, but one of the constants in our life has been gathering around the table. We don’t take for granted the comfort that comes with a home cooked meal or the routine of sitting around a table every night in a world where there is much unpredictability. Our hearts and bellies are fed and nourished by the love that is poured into our kitchen and for a brief moment in a chaotic world… all is well and calm. 

Don’t get me wrong, with two toddlers there’s a good chunk of that home cooked meal that ends up on the ground, but it’s okay because by then a dog has run in and is cleaning the floors. And that’s usually the moment our third baby wakes up to eat so one of us has to get up from the table which indicates to a small child that it’s time to climb down a chair and run around with a full face of ketchup, but it’s totally fine because the second dog has now caught a whiff of the action and takes it upon itself an attempt to help clean the face of child #2. 

Like I said. We’ve totally got a routine.

This recipe takes the avocado crema that we make often with our blackened shrimp tacos, only this time we drizzle it over a cabbage slaw and a white fish (like tilapia, cod, or mahi mahi) that has seasoned and baked to flaky perfection.