Taco Tuesday

It's almost Cinco de Mayo.....
I will obviously be cooking a feast covered in cheese and sour cream.
I hate tequila, but will be absolutely making up for my lack of drinking by stuffing my face.

Fish tacos with mayo-less mexican slaw

Ingredients:
Sea bass steaks (or any other mild white fish)
Canola oil
Chives
Cilantro
Lime juice
Garlic
Cumin
Salt and pepper
Corn tortillas

Small head of cabbage- thinly sliced
2 carrots- shredded
1/3 red onion- finely chopped
1/2 red bell pepper- finely chopped
Dijon mustard
1 lime (and zest)
Lemon juice
Sour cream
1 jalapeno- seeded and minced
Cumin
Oregano
Salt and pepper
Olive oil
Cilantro- chopped

Method:
In a blender (or magic bullet- my fave.) Combine chives, cilantro, oil, cumin, garlic, and lime juice. Puree until blended smooth. Drizzle over fish and bake at 350F until opaque. You could also pan fry or deep fry the fish.

In a large bowl combine cabbage, bell pepper, onion, cilantro, and carrots.
In a separate bowl combine jalapeno, dijon mustard, lime juice and zest, and a squeeze of lemon juice. Slowly whisk in olive oil. Add a spoonful of sour cream, cumin, oregano, salt, and pepper to taste. If you like it a little spicier add some hot sauce.
Toss dressing and cabbage together and pile onto a corn tortilla. Place fish steaks on cabbage. Top with fresh cilantro.
Serve with sour cream, guacamole, pico, and black beans. Well... that's what I served it with because I have lost all motivation to be skinny for Vegas.