Fish Tacos, cabbage corn slaw and sour cream drizzle

• 1 lb or more of flaky fish fillets (we used flounder)
• 3 tbsp olive oil
• juice of 1 lime
• 1 Tbsp Cooking With Greens Tex Mex Blend
• 3 tbsp chopped red onion
• 1/4 cup mayo
• juice of 1 lime
• 1 tbsp honey
• 1/3 of a small red cabbage sliced thinly
• 1 cup sweet corn
• 2 tsp Cooking With Greens Tex Mex Blend
• 1/4 cup sour cream
• 1/8 cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp sriracha sauce
• 1 tsp Cooking With Greens Spicy Lime Blend
• 1 roma tomato chopped
• Avocado sliced
• corn tortillas
• cheese

Place fish in a shallow bowl. Add olive oil, juice of 1 lime and 1 tbsp Tex Mex Blend. Allow to marinate for 15 minutes to 1/2 hour. Prepare slaw by tossing together red onion, 14 cup mayo, juice of 1 lime, honey, red cabbage, seet corn and 2 tsp Tex Mex Blend. Set in refrigerator until ready to serve. Prepare sauce by combining sour cream, 1/8 cup mayo, 2 tbsp lime juice, sriracha and 1 tsp Spicy Lime Blend. Prepare fish by drizzling olive oil in a hot nonstick pan. Place fish in pan cooking on high for about 4 minutes. Flip over and cook for an additional minute. Remove from pan. Wipe pan clean and toast corn tortillas. Assemble by slicing fish into strips. Add Cabbage corn slaw, cheese, chopped tomato, sliced avocado and finally drizzle with sour cream sauce drizzle.