Fish Tacos with Cabbage Slaw

By LadyRev-2

Ingredients

• 6 corn tortillas
• 6 oven-ready breaded fish fillets
• 1/2 small head red cabbage, thinly sliced
• 1 small white onion finely chopped
• 1 C. chopped tomato
• juice from one lime
• fresh cilantro to garnish
• Cilantro dressing may be used, optionally, or mix a dressing of your own, using Sour cream and the other add ons in the recipe
• Note: Joan Shaw served shrimp tacos (Sedona 3/2011), using corn tortillas. The corn tortillas added a really nice layer of flavor (instead of flour)

Preparation

Step 1

Cook fish fillets according to package instructions and place one fillet in each tortilla. Toss cabbage, onion, tomatoes and divide among tortillas. Add a squeeze of lime to each tortilla, garnish with cilantro, and serve.