Fish Tacos and Purple Cabbage Slaw

• 2 teaspoons Cayenne
• 1/2 teaspoons Cumin
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Ginger Powder
• 1- 1/2 pound Pounds Tilapia Or Any Firm White Flesh Fish, Skinless Without Bones, Cut Into 3-4 Inch Pieces
• 2 Tablespoons Oil
• 1 package 6' Corn Tortillas (20 Count Package)
• 1 Lime, Cut Into Wedges, For Optional Garnish
• 2 Tablespoons Sugar
• 1 pinch Salt
• 1/4 cups Rice Vinegar
• 13 cups Mayonnaise
• 1 teaspoon Black Pepper
• 2 whole Scallions, Chopped Fine
• 1/2 whole Small Head Red (purple)cabbage, Sliced Thinly
• 1/4 cups Chopped Cilantro

1. For the fish tacos:
2. Line a rimmed baking tray with foil, you might need two.
3. Put the dry ingredients (cayenne to ginger powder) onto the foil.
4. Smear the oil, mix it in with the spices and spread it throughout the breadth of the pan.
5. Mix well.
6. Add fish pieces and coat both sides of each piece with spice mixture.
7. Set aside for thirty minutes while you preheat the oven to 410 degrees F.
8. Bake fish at 410 degrees F for 15-20 minutes, turning tray halfway through.
9. Towards the last 5 minutes, on a separate bake tray, wrap stacks of four tortillas in foil, and heat in the oven.
10. If they do not become soft, leave them in the oven after turning off heat for additional 3-5 minutes.
11. Make sure not to overheat.
12. For the slaw:
13. In a large bowl whisk the sugar and salt with vinegar until dissolved.
14. Add in the remaining slaw ingredients and mix well.
15. Refrigerate for half an hour before serving.
16. Assembly: Wedge a few slices of baked fish inside warm tortilla, a squeeze of lime and a fair heaping of the purple slaw.

cayenne, cumin, garlic, ginger powder, tilapia, oil, corn tortillas, lime, sugar, salt, rice vinegar, mayonnaise, black pepper, scallions, red, cilantro

Taken from tastykitchen.com/recipes/main-courses/fish-tacos-and-purple-cabbage-slaw/ (may not work)