I like easy recipes and repurposing ingredients.
The idea for this taco came when I had leftover coleslaw made with red cabbage.
I went to the store with the thought of making fish tacos and
it all came together when I discovered a new product to me... Birds Eye Protein Blends, Southwest Style.

It is a combination of whole grains, black beans, corn, lentils, red bell peppers and sauce.
Don't let the word "sauce" fool you, it is more flavoring than sauce.

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Corn Tortillas, warmed in the microwave
Store-bought Guacamole
Frozen Fish Fillets, baked per directions on package
Birds Eye Southwest Style Protein Blend, cooked per directions
Homemade Coleslaw (recipe below)
1 Jalapeno Pepper, thinly sliced for garnish
Cilantro, for garnish
Sour Cream, for garnish
Lime wedges, for garnish

COLESLAW:

1 small head of Cabbage, sliced in thin ribbbons
4 Scallions, thinly sliced on the bias
1/2 bunch Cilantro, torn
1/2 c. Sour Cream
1/2 c. Mayonnaise
1 1/2 Tbsp. Sugar
1 Lime (zest and juice)
Additional lime wedges for serving
Kosher Salt and Freshly Ground Pepper

Toss cabbage, scallions and cilantro in a large salad bowl.

Mix together the sour cream, mayonnaise, sugar and zest of one lime and the juice of one lime.
Add salt and pepper to taste.
Pour the dressing over the cabbage mixture and toss to combine. This can be made ahead and refrigerated.

Note: The recipe called for Savoy cabbage but any kind of cabbage can be used. I happened to have red cabbage and it was addictively delicious!

Place tortilla on plate.
Slather with some guacamole.
Top with fish.
Spoon some of the Southwest Protein Blend on top.
Put some coleslaw on top.
Garnish with a dollop of sour cream, chopped cilantro, thinly sliced jalapenos, and lime wedges.

ENJOY!