Fresh & delicious Slaw with Fish Tacos

I grew up wondering why anyone would want to eat coleslaw.  The only version I had ever seen or tasted was the sugary, slimey variety commonly seen in the Midwest.  I know I've seen it elsewhere, but in the Midwest it is the ONLY slaw to be found.  Yikes that stuff is nasty.
So, imagine my surprise when I discovered that coleslaw is actually great when prepared, as with a tossed salad, just before serving with a minimum of moist ingredients to make it, er, soupy.
Since my weekly farm box contained a head of cabbage I decided to prepare fish tacos with coleslaw.  This is another South Texas discovery:  the combo of fish tacos with slaw is divine.
For the slaw:
cabbage, thinly crosscut and sliced into 2-inch julienne (approx 2 cups)
onion, approximately 1/8 cup chopped (or to taste)
1 tablespoon Louisiana red sauce
1 teaspoon fish sauce
1/2 teaspoon cajun seasoning (optional)
1/2 teaspoon tumeric
1/4 teaspoon smoked paprika (optional)
fresh ground pepper
1/4 cup dried cranberries (craisins)
1/4 cup lightly chopped cilatro, stems included (optional)
mayonnaise, just enough to add moisture to the mix and adhere seasonings to slaw.

Mix ingredients together but hold on the mayo until just before service.  The ingredients may be prepped in advance and mixed together just before service, as well.  Since all the cilantro-haters are away from home I could add some fresh cilantro (yum) to the mixture! As with dressing any salad, this should be the last thing that you do before taking the food to the table.

red sauce & fish sauce (which smells horrid but adds something amazing!)

Creole seasoning, paprika, and tumeric

cabbage, onion, and cilantro prior to seasonings

Fish:
I used the frozen tortilla-crusted tilapia from Costco.  I have done a previous post about fish tacos, but the slaw is different in this one!

Tortillas:  I used low-carb.  Prior to serving, heat a pan to medium high heat.  Working quickly, place a tortilla in the pan and flip over after 5-10 seconds.  Flip two or three times, then remove to an insulated wrap to retain warmth.  Dishtowels will serve if you don't have a tortilla warmer.  Repeat with each tortilla.  Tortillas are ALWAYS tastier when warmed up this way.  Avoid microwaving them as it makes them tough.

A great addition is sliced avocado with more red sauce!

Fresh, sweet & savory coleslaw with tortilla-crusted fish tacos on corn tortillas

I have a lot of unusual items in my refrigerator and freezer this post-holiday evening.  One small, lonely head of cabbage and a package of unused corn tortillas, among them.
I decided to make fish tacos with coleslaw.  It might sound weird, but it is delicious.  I'm not even a big coleslaw fan; to be honest, I used to HATE coleslaw because the only experience I had with it was that stuff that is drowning in some nasty sort of sweet sauce:  ick!  There is a better coleslaw.  I'm about to show you how to make it!

Ingredients for tasty coleslaw:
one small to medium-sized cabbage, sliced in half and washed thoroughly
1/2 cup craisins
1/2 cup sliced almonds
2-3 celery stalks, chopped
2-3 radishes (if you have them) thinly sliced
1/4 cup (or to personal taste) mayonnaise, add more if needed
1 tablespoon dried curry mix
1 teaspoon creole rub (or more curry mix, or a combo of spices that appeals to you!)
salt and pepper to taste

Thinly slice the cabbage halves crosswise, then slice these sections into thirds.  Don't fuss about it too much, but don't chop it to death.  You want the strands to be at least 1-2 inches long for the nice crunch.
Place chopped cabbage in a mixing bowl.  Add celery and radish.  Toss the craisins and sliced almonds and mix gently.  Now, add the mayonnaise and spices and toss so that there is just enough mayonnaise to lightly coat the mixture.  Better to error on the light side of adding mayonnaise than to add too much!  You can always add more until you get a little moisture on the mixture.  Salt and pepper to taste just before serving.

I use the tortilla-crusted tilapia that I buy frozen from Costco for my fish tacos.  These are great, easy to prepare, and I always keep some in the freezer for evenings when I can't think of what else to cook.
Bake the fish in the oven according to package directions.

While baking, heat the corn tortillas in pan, flipping back and forth in a hot pan until some "puffing" of the taco begins to occur.  Place on a plate and cover.  Keep warm until ready to serve.

cabbage, sliced in half.  Remove base "core" before thinly slicing

add cabbage, sliced almonds, and craisins to bowl and toss slightly

Add mayonnaise and spices (see how accurately I measure?!)

Add celery and radishes (I didn't have any radishes on hand, but I encourage you to try them if you can in this dish because they rock)

heat tortillas in a medium-high nonstick pan, turning frequently to prevent scorching

Serve fish in tortilla topped with a generous portion of coleslaw.

Delicious!