Broiled Fish Tacos with Tangy Slaw

• 1 bag (14 Oz. Size) Coleslaw Blend
• 13 cups Sour Cream
• 1/4 cups Fresh Cilantro, Chopped
• 1/2 teaspoons Onion Powder
• 1 Tablespoon Lime Juice
• 18 teaspoons Kosher Salt
• 1 pound Firm Fish (cod, Tilapia, Rockfish)
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Garlic Powder
• 18 teaspoons Chipotle Chile Powder
• 1/4 teaspoons Dried Oregano
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Ground Cumin
• 2 Tablespoons Olive Oil
• 1/2 Tablespoons Lime Juice
• Warm Tortillas, To Serve
• Salsa And Guacamole, To Serve

1. For the slaw: Combine all ingredients in a medium-sized bowl and mix thoroughly.
2. Place in refrigerator.
3. For the fish: Place fish fillets on a lined baking sheet and season evenly with the spices and herbs.
4. Drizzle olive oil over each fillet.
5. Place fish under broiler for 6-8 minutes or until it flakes easily with a fork.
6. Cooking times will vary based on thickness of fillet used.
7. Remove from oven and separate into small pieces.
8. Squeeze fresh lime juice over fish if desired and serve on warm tortillas topped with the slaw, salsa, and guacamole.

blend, sour cream, fresh cilantro, onion powder, lime juice, kosher salt, rockfish, kosher salt, garlic, chile powder, oregano, chili powder, ground cumin, olive oil, lime juice, tortillas, salsa

Taken from tastykitchen.com/recipes/main-courses/broiled-fish-tacos-with-tangy-slaw/ (may not work)