This is my version of a recent Food & Wine featured recipe for fish tacos with lime guacamole and cabbage slaw. I've spiced mine up slightly, and reduced the lime juice by half, cutting the lime flavor with the rice vinegar keeps the proper acidity balance, but doesn't over power the fish with too much lime. This is a great summertime recipe, everything is light and fresh tasting. The crisp and just slightly spiced fish goes well against the acidity and crunch of the slaw and the creamy texture of the guacamole. Cheese is an optional add, but is not necessary for these tacos.


Ingredients
1. 2 lbs tilapia filets - about 8 or 9 individual filets, can use the frozen pre-packaged filets - thaw in a bowl of cold water for 2 or 3 hours in the fridge
2. 10-20 small tortillas - warmed, either in a small pan over low heat or put them in the microwave for 30-45 seconds, covered with a slightly damp paper towel
3. 1 cup prepared guacamole - use fresh or organic if available, it's much better than the jar off the shelf
4. 1/4 large red or white onion - minced
5. 2 small wax peppers - or if you prefer spicy, 2 small poblano chilies - sliced/julienned
6. 2 medium tomatoes - thinly sliced
7. 1 small head of napa cabbage - shredded (about 4 cups)
8. Seasoning for napa slaw - 2 Tbsp EVOO or canola oil, 1 Tbsp lime juice, 1 Tbsp rice vinegar, 1/2 tsp seasoned salt, 1/2 tsp ground black pepper, 1/4 tsp onion powder
9. Seasoning for fish - 2 tsp lemon-pepper blend, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp cumin, 1 tsp seasoned salt
10. Hot sauce - to taste

Directions
1. After thinly slicing the napa, peppers, and onion into long shredded strips - toss them all in a large salad bowl with the oil, lime juice, and rice vinegar, salt and pepper.
2. Wash the fish under cold water and pat dry with a paper towel. Brush the filets with a little bit of extra oil and sprinkle with the seasoning, both sides.
3. Either pan fry the fish on the stove top, or grill over medium-high heat. For this recipe the fish should be crispy but not dry. Flip as needed to avoid burning, and cook for about 10-12 minutes. After removing the fish from the pan or grill (if pan frying plan on cooking the fish in 2 or 3 batches), let rest for a few minutes, then slice length-wise into thin strips.
4. Assemble the tacos - 1 tsp of guacamole in each tortilla, top with 2-3 slices of fish, a slice of tomato, and a large spoonful of the napa slaw. Hot sauce to taste.