TILE FISH/BLUE CHEESE COLESLAW TACOS

1 package flour tortillas
8 fillets Tile Fish (or Mahi, Grouper, or white fish of your choice)
The Duke's Mayo Baked Fish Blue cheese coleslaw (Recipe below)
Panko Breadcrumbs

BLUE CHEESE COLESLAW

1 small head of cabbage, finely chopped
1/2 cup apple cider vinegar
1/4 olive oil (or corn oil)
2 tablespoons agave (more if you want a sweeter version)
1 tablespoon mustard seed
1 tablespoon celery seed
1/2 teaspoon salt

1/3 cup mayonnaise (Duke’s)
1 tablespoon Dijon mustard
1/2 cup blue cheese, crumbled

Chop the cabbage and place in a mixing bowl (I chop mine in a food processor). In a small saucepan, heat the vinegar, oil, agave, and spices and pour over the cabbage. Chill for several hours or overnight. (I usually don’t use mayo for my regular coleslaw, but I think this calls for a creamy taste.)

Add the mayo, mustard, and blue cheese mixing thoroughly. Serve as a side for barbecues, fish, or poultry dishes. And of course, perfect for tacos!

2 tablespoons extra virgin olive oil

I cooked the Tile Fish using The Duke’s Mayo Baked Fish recipe from my blog recipe. That way I could use needed portions and freeze the rest. I made the Coleslaw the day before adding the blue cheese, mayo and mustard the next day.

Using 2 of the cooked fillets with the moist mayo coating, roll them in a generous amount of Panko breadcrumbs. In a skillet heat the olive oil and then sauté on both sides until crispy. Serve on warmed tortillas topped with blue cheese coleslaw and wrap. What you have now is one healthy lunch or dinner so you might want to splurge with some tortilla chips on the side! Yum!

A sincere thank you to Kara and Hunter Blount for dropping off Mahi and Tile Fish from the Bahamas on their return trip above the vessel “Saving Grace”