Fish Tacos

Modified from RR's Big Orange Book - I combined what I liked from two different recipes in this book

4 (6 oz) mahimahi fillet [I did use mahimahi, which I like, but you can use any basic white fish here]

6 tbsp canola oil, divided (honestly use whatever oil you want)

2 limes (we'll use both the zest and juice, I like no waste!)

4 tbsp chili powder

4 tsp cumin

S/P to taste

tortillas

1/2 medium head of red cabbage, shredded

small onion, chopped

hot sauce to taste (she used 2 tbsp, I used about two dashes....)

3 tbsp honey

2 tsp dried cilantro (they used a handful of fresh)

Mix shredded cabbage and onion in a medium bowl (if you were using fresh cilantro put this in now as well). Zest the limes and set the zest aside. Juice the limes into a small bowl. Add in hot sauce (as I said, I just did a little as we aren't huge fans of lots, obviously add as much as is normal for you), honey, 2 tbsp of canola onion (I put in a little extra since I had less hot sauce), cilantro and S/P to the lime juice. Whisk this together (after I whisked the first time I just added oil until the honey all blended). [You can microwave your limes to make them easier to juice - just like 10 seconds.] Pour over cabbage mixture and stir. Set aside.

Rub fish with 2 tbsp oil and season with lime zest, chili powder and cumin (what I did was mix the chili powder and cumin first then rub that in). Heat the rest of the oil in a skillet over medium high heat and cook the fish for 7-8 minutes, turning once. Break fillet into flakes with a fork.

Pile onto tortilla, then top with cabbage slaw.

Serves 4.