Fish Tacos And Cilantro Coleslaw, 20 Minutes Max

• 4 frozen battered fish fillets
• 4 8-inch flour tortillas
• 1/4 - 1/3 head green cabbage
• 2 tablespoons chopped fresh cilantro
• 1 green onion, sliced or minced
• 1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
• salt and pepper, to taste

1. Bake fish fillets according to package directions.
2. Wrap the tortillas in aluminum foil and place them in the oven to heat.
3. Or heat them at the last minute in a microwave in plastic wrap.
4. Shred or chop the cabbage.
5. In a medium bowl, combine the cabbage with all the remaining ingredients.
6. Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

frozen battered fish fillets, flour tortillas, green cabbage, fresh cilantro, green onion, serrano chili, mayonnaise, lime juice, cumin seeds, salt

Taken from www.food.com/recipe/fish-tacos-and-cilantro-coleslaw-20-minutes-max-100798 (may not work)