grilled or pan seared fish tacos

a healthier version of this classic west coast street food uses pan seared or grilled fish instead of fried fish.  makes about 6 tacos.

ingredients:
2 tilapia or whitefish filets, seasoned with the following spices:

1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne or chipotle powder
1/4 tsp salt
1/2 tsp lime zest

1 T olive oil or canola oil

1 cup coleslaw mix (or shred your own cabbage & carrots) , mixed in a bowl with:
1 6 oz cup plain greek yogurt
1/2 lime, juiced
large pinch of sugar, salt, and black pepper

6 soft corn or flour tortillas (taco size)
fresh avocado slices
handful of cilantro, rough chopped
extra limes wedges

directions:
-heat 1 T oil over medium high heat in a large skillet on the stove or prepare grill by preheating and brush oil on fresh filets
-add filets to pan or grill, cook for about 3 minutes on each side or until easily flaked with a fork, transfer to serving plate
-heat your tortillas a bit by placing them in the pan or on the grill for about 15-20 seconds on each side
-divide the fish up between the tortillas and top with abundant amount of the slaw, avocado, and cilantro. serve with extra lime wedges.

Grilled Sweet Corn with Lime-Chili Coconut Mayo (pareve)

A really great mexican street food inspired side for your summer bbq or potluck.  Enjoy!

Ingredients
4 ears corn
2/3 cup mayonnaise
1/3 cup canned coconut milk
1/4 cup freshly chopped cilantro leaves
1 lime, juiced
Salt, to taste
Red chili powder, to taste
2 limes cut into wedges, for garnish

Directions
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, coconut milk, and cilantro together. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and season with salt & chili powder and serve with extra lime wedges.