3/4 cup fresh cilantro, chopped
½ Lime, Olive oil, white wine vinegar
cumin, salt, pepper
fish of choice or shrimp
fajita or taco seasoning
corn (fresh or frozen)
avocado, diced
salsa or pico de gallo
corn or flour tortillas
Preheat oven or grill and season fish with a fajita or taco seasoning. Combine shredded cabbage into a bowl with about 3/4 cup chopped cilantro. Add 1/2 tablespoon cumin, the juice of ½ a lime, 3/4 tablespoon white wine vinegar and 1 tablespoon olive oil and then set in the fridge. While the fish is cooking*, drizzle the corn with olive oil and put into a 350 degree oven for about 15 minutes. For the last 3-4 minutes,turn to broil and leave until the corn is charred a bit. You will need to shake the corn a bit every couple of minutes while cooking. When the corn and fish are done, you can plate one of two ways: as a taco salad adding the slaw to a bowl, topping with corn, pico de gallo/salsa, diced avocado and fish: or as a taco adding slaw, corn, pico and avocado on top of tortilla and serve.
*Cook the fish on a grill or in a saucepan until done, time and heat depends on kind of fish used. Battered frozen fish can also be used if in a pinch or trying to please kids.
