Fish Tacos With Warm Cilantro-Lime Slaw

Preheat oven to 425 degrees. Mix 3 tablespoons of the oil, vinegar, lime juice, garlic, 1 ½ tablespoons of the cilantro, ¼ teaspon of the salt, fresh pepper, and mustard together very well.

Rinse fish filets, pat dry, and marinate in oil mixture for about 15 minutes.

In the mean time, place shredded cabbage into large broil pan and toss with remaining olive oil, remaining salt and lemon pepper. Cover with foil tightly and place immediately into pre-heated oven for 10 minutes.

Transfer marinated fish to baking sheet. Lower oven to 350 degrees (wait until oven lowers all the way down to this temperature and keep cabbage in the oven the entire time) and place fish on lowest oven rack. Cook fish approximately 8-10 minutes, (depending on thickness) until cooked through.

While fish is cooking, combine chopped tomatoes with remaining cilantro, jalapeno, and salt and pepper to taste. Once fish is down, remove fish from oven, as well as cabbage. Keeping cabbage in covered tin, shake well (use pot holders because this will be hot, especially if steam leaks out from the covered tin). Remove the foil covering the cabbage. In center of tortilla, place approximately 4oz of fish and then top with cabbage and with tomato mixture. Fold or roll tortilla with ingredients inside and enjoy.