Recipe: Fish Taco

They sound weird, but fish tacos are the best!  If you've never tried one, you really need to.  My whole family gobbled this up and I'm drooling just thinking about it.

Sauce
1/2 C Sour Cream
1/2 C Mayo (not salad dressing)
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Dillweed
1/2 tsp Oregano
1/2 tsp Mrs. Dash Southwest Chipotle Seasoning (you could substitute red pepper, plain chipotle seasoning,  another spicy flavoring, or a finely diced hot pepper of your choice.  As I make the sauce, it is not spicy because I'm a fire wimp.)
1/2 tsp Capers, finely minced (these are optional, but add depth to the flavor)
1-2 Tbsp fresh Cilantro, finely chopped
1 Lime

Whisk all the ingredients, except the lime, together.  Add juice from the lime until you have the consistency of an easy-to-pour salad dressing.  Refrigerate for at least one hour, overnight is better.  (Lime tip:  roll the lime around on the counter under your palm until it gets soft.  You are trying to break up the "innards."  Then toss the lime into the microwave for 15-20 seconds.  You'll get a lot more juice this way.  You can use this technique with any citrus.)

Slaw Filling
Toss together:
1/2 head Cabbage, very finely cut (you can use a bag of pre-cut coleslaw if you want.)
4 Green Onions, sliced, including whites & greens
3 Carrots, shredded
1 bunch Cilantro, less what you used in the sauce
1 Red or Yellow Pepper, finely diced

Fish
Here's the embarrassing part; I used frozen fish sticks because they are easy to make &  they were 50% off at Albertsons.  Any fish that you like will work.  A white fish grilled on the BBQ with a bit of butter & lemon pepper would be tasty.

Serve by adding a generous portion of the slaw, a bit of fish & sauce to taste in a white corn tortilla.  I'm not usually a fan of the texture of corn tortillas, but it's just right with these tacos.  We use the smaller sized ones.