FISH TACOS WITH CABBAGE SLAW
4 cups very thinly presliced green cabbage or Angel-hair shredded cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
½ cup coconut milk (optional)
5 teaspoons extra virgin olive oil, divided
1/2 teaspoon sea salt, divided
1 pound mahi mahi (or other white fish) fillets
1 teaspoon chili powder
8 (6-inch) organic corn tortillas or lettuce cups
Sour cream (optional)
Combine first 4-5 ingredients in a large bowl. Add juice, 1 tablespoon oil, coconut milk (if using) and 1/4 teaspoon salt; toss well to combine. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.