Fish Tacos with Broccoli Slaw

For this recipe I'd like to high light the beer battered frozen cod fillets available at Neufeld Farms. It's a tasty meal you can have on the table in 20 minutes and feel like you were treated for dinner on a sea side patio. If you do not live in the vicinity, try your favorite ready to cook fillets, baked or pan fried. This recipe serves 4 adults.

Ingredients:

• 10 3 oz frozen, battered cod fillets
• 10 small/medium size flour tortillas

Slaw:

• 4 cups broccoli slaw mix (home shredded or packaged)
• 1 ripe avocado
• 4 Tbsp mayonnaise
• 4 Tbsp sour cream
• juice of one lime
• 2 - 3  Tbsp cilantro or parsley, finely chopped
• 2 Tbsp green onion, chopped
• salt and pepper to taste
• 1 mango, sliced (optional)

Method:

• Line baking pan with foil and bake fillets at 400 F for 20 minutes or according to package instructions.
• Meanwhile, mix the dressing for the slaw by mashing the avocado with a fork, then mixing in the mayonnaise, sour cream, lime juice, cilantro, green onion, salt and pepper. Mix into shredded broccoli. 
• Peel and slice mango
• Warm the tortillas by heating a medium non-stick frying pan over medium heat. Add 1 tortilla at a time, flipping to warm both sides. Stack on serving plate
• Enjoy! (let each person fill warm shells with a fillet, slightly separated to spread, a serving of slaw and a slice of mango.)