We eat fish tacos regularly because they're quick and easy to prepare. Since we got some cilantro in last week's basket, and we still had a whole head of red cabbage (from the PREVIOUS Urban Acres basket) we made a cabbage slaw to top the fish tacos. While I cooked the fish, Travis prepped the slaw.
Two filets of tilapia cooked in olive oil, white wine, lemon juice, sprinkled with chili powder, cumin, garlic powder, and cayenne.
1/3 head red cabbage
2 T chopped fresh cilantro
Chives (from our window garden)
1 T mayo
1 T lime juice
1/4 t cumin powder
We served it over corn tortillas. There was leftover slaw which made for a great brown bag lunch addition the next day.