Fabulous Fish Tacos

These make a great alternative for Taco Tuesday. Even if  you have it.... on a Friday!! Seriously, they are simple and tasty with minimal cleanup.

Music
Chantal Chamberland La Mer

Fish Tacos 
Yields four tacos which can serve two people with a side

• 4 pieces from a box of Trident Beer Batter Cod (try to use longish pieces)
  I used to use the Trident Panko Breaded Cod, but it is no longer available. 
• Kraft Chipotle mayo
• Sriracha  sauce (optional)
• Red cabbage, thinly sliced
• 4 flour tortillas (or corn for variety)
• Cilantro, roughly chopped
• Lime wedges and maybe some radish slices for garnish

1. Prepare cod pieces according to box directions flipping at the midway point. 
2. While fish is cooking, slice the cabbage and mix with enough chipotle mayo to thoroughly coat and enough Sriracha sauce to spice it up as you like.
3. During last one minute or so of baking time place tortillas on second rack in the oven. Remove when you remove the fish or leave in if not thoroughly heated. If you have a gas grill, you can carefully heat them over the flame one at a time.
4. Assemble tacos: Place one piece of fish on each tortilla. Spoon some dressed cabbage on top of the fish. Sprinkle on on some cilantro and a squeeze of lime. Add a bit more of the mayo if you like.
   Be careful, the fish will be very hot. 
5. You can dress up with some mango salsa in place of the slaw for variety.
6. Bon Appétit!

Fish Taco Confidential

My mother, about whom I cannot say enough wonderful things, taught me how to make these. For this and so much more I have a cargo ship loaded with gratitude requiring a deep-water port.