Cabo Fish Tacos

Ingredients
2 8oz. portions Halibut filet, skinless and boneless
1 package of corn tortillas
1 bag of slaw and baby kale mix
1/4 cup cilantro, chopped
juice of 1/2 lemon, 1/2 lemon for garnish
juice of 2 limes
1 tomato diced
1 avocado diced
1 cup queso fresco, crumbled
3/4 cup slaw dressing
1 tbsp olive oil
salt
pepper

Cooking Tools

Mixing bowl

Grill pan or outdoor grill

Directions

In a mixing bowl add the slaw mix, cilantro, slaw dressing, lemon and lime juice.  Mix thoroughly, place in refrigerator to chill.  Slice the fish into 1 inch long strips.  Coat the Halibut filets with olive oil, salt and pepper and grill either on a indoor or outdoor grill.  Cook until done.  To assemble the fish tacos: Warm the corn tortillas on the grill to make it pliable.  Place slaw mixture in center of the tortilla as a base for the fish, add fish then layer the rest of the ingredients.  Add lemon slices for garnish.
Yields 6 tacos