Tomorrow is Cinco de Mayo—a great time to gather family and friends for a fun evening of music, dancing and great food.
 
This special occasion celebrates the Battle of Puebla’s historic victory over the French on May 5, 1862. Why not let it inspire you to add a new dish to your culinary repertoire?
 
These fresh fish tacos, served with a tangy Mexican slaw, are a West Coast favorite. All of the ingredients should be available at your local natural or organic food store.
 
Baja Fish Tacos with Mexican Slaw
Makes 6 servings

10 flour tortillas
1 package (1.25 ounces) taco seasoning
2½ tablespoons taco sauce
1½ pounds fresh cod
3  tablespoons flour
1/2 cup canola oil
1/2 cup mayonnaise
Half a 16-ounce bag of coleslaw mix
1/4 cup sliced radishes
 
Cut fish into bite-sized pieces. Combine contents of taco seasoning mix with 3 tablespoons flour in shallow pan. Roll each piece of fish in taco seasoning/flour mixture and set aside.
 
Pour oil in skillet and heat on high. Once oil is hot, but not smoking, drop fish pieces in batches and fry about 4 minutes. Flip over and fry other side about 3 more minutes until browned. Remove fish from oil and continue to fry in batches. Allow fish pieces to drain on paper towel. Salt fish while draining on a paper towel.
 
Make Mexican Slaw by combining mayonnaise with taco sauce in medium-sized mixing bowl. Add coleslaw mix and toss until well combined.
 
Microwave flour tortillas for one minute. To assemble tacos, place several tablespoons of slaw mix and then fish pieces in middle of each tortilla. Top with radish slices and eat like a taco.
 
Recipe courtesy of Ortega. Photo © 2007 Publications International, Ltd. Used by permission.