Fish Tacos with Quick Cabbage Slaw

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

subheading: For the slaw:

1 small cabbage, shredded (about 4 cups)

1 small carrot, grated

2 to 3 green onions, thinly sliced

½ to 1 whole jalapeño chile, seeded and minced, optional

1 clove garlic, minced

1 tablespoon lime juice

2 tablespoons mayonnaise

Sugar, honey, or agave nectar to taste (optional)*

Salt and pepper

subheading: For the fish:

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon freshly ground pepper

⅛ to ¼ teaspoon smoked paprika or chipotle powder

1 to 1 ½ pounds snapper, sole, tilapia, rockfish, or catfish

2 tablespoons vegetable oil suitable for high-heat cooking (like safflower or grapeseed)

subheading: To serve:

12 corn tortillas

Torn cilantro leaves

Sliced avocado

Lime wedges

Salsa

Directions at thekitchn.com

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