This is one of my favourite recipes of all time.  It's so light, yet full of spice and flavour.  I even made it this summer with a friend in Newfoundland.  I know there are many variations so please feel free to share!


Preparation time: 25 minutes
Cook time: 5 minutes
Serves 4-6

Ingredients

Tacos
1 bag small whole wheat torillas
1 pound flaky white fish (e.g., cod)
1/4 head of green cabbage, shredded
5-6 radishes, sliced
1/2 cup red onions, sliced (optional)
1/4 cup cilantro, chopped
1/4 cup Italian parsley, chopped
2 tbsp canola oil
1 1/2 limes, juiced
1/2 tsp salt
1 tsp pepper
1 tbsp chilli powder
2 tsp cumin
1 tsp paprika
1 tsp chilli flakes

Salsa fresca
1/2 cup red onions, diced
2 cups ripe tomatoes, diced
1 jalapeño, minced
tbsp olive oil
1 tsp cider vinegar
1/2 tsp salt

Crema Mexicana
zest of 1 lime
1/2 lime, juiced
2/3 cup plain yogurt (or sour cream)
1/2 tsp salt
1 tsp dried coriander, ground

Directions

     1.  Combine cabbage, radishes, onions (option), cilantro and parsley in
          a medium-size bowl.  Add oil, lime juice, half the cumin, salt and
          pepper, and mix until coated.  Set aside.






     2.   Mix yogurt, lime zest, lime juice, salt and coriander in a small bowl.
          Set aside.






     3.  Mix tomatoes, onions, jalapeño, oil, vinegar and salt in a medium-size
          bowl.  Set aside.

     4.  Coat both sides of fish with the remaining cumin, paprika and chilli
          powder.  Saute in a skillet over medium heat, about 2-3 minutes per
          side.  When fish easily flakes when poked with a fork turn off heat and
          transfer to a dish.  Flake with a fork into bite-size chunks.





      5.  Warm torillas in the microwave for 5 seconds to increase malleability. 
           Spoon cabbage slaw into the torilla first, followed by salsa fresca and
           fish.  Top with crema mexicana.




     6.  Savour it!


Tip: Shredding and slicing cabbage and radishes is easiest in a food processor