Fish Tacos, Slaw and Coconut Rice

For the Slaw:
whisk together, toss with:

2 T fresh lemon juice
1 t. olive oil
1 t. sugar
1/2 C green cabbage, shredded
1/2 C carrot, shredded
1/4 C red onion, sliced
1/4 C granny smith apple cut into matchsticks
1/2 jalapeño, seeded, thinly sliced
salt to taste

For the Tartar Sauce:

1/2 C mayo
2 T sweet pickle relish
1 T capers
1 T fresh lemon juice
2 t. prepared horseradish
1 t. lemon zest, minced

For the Fish:

6 oz tilapia or cod cut into 8 long pieces

1/2 C all purpose flour
1 t. table salt
1/2 t. baking powder
1/2 C club soda
1 T. tabasco
1 C panko bread crumbs

whisk flour, salt and baking powder together for the fish. Add club soda and tabasco (whisk, it will be a little lumpy). Spread panko in shallow dish.

Heat oil to 375 in skillet (you can also use this oil for the tortillas if you want them fried)

Dip fish in batter then dredge in panko. Fry 1-2 min.

Coconut Mango Rice

1/2 C long grain white rice
1/2 C water
1/2 C coconut milk
1 T sugar
pinch of salt

After cooking for 15-20 min stir in:
Mango, peeled and pitted, diced
2 T fresh cilantro
juice of 1/2 lime