1 head of boston lettuce, rinsed
1 pound of tilapia (red snapper or cod will work too)
1/2 head of red cabbage
1/2 cup of Apple Cider Vinegar
Pico de gallo
Grilled corn elote salad
1/2 cup of chevre goat cheese
2 canned chipotle peppers
1 cup of shredded raw goat cheese
1 tablespoon of Mexican chile powder
1 teaspoon of cumin
1/2 teaspoon of coriander
Sea salt and black pepper
Glug or two of extra virgin olive oil
Juice of 1 lime
Preheat oven to 375 degrees F. In a large baking dish, place tilapia, add olive oil and season with chile powder, cumin and coriander. Season with salt and pepper. Bake tilapia for 20-25 minutes until fish is opaque and flaky. Remove from oven and set aside.
While fish is baking, thinly slice red cabbage and soak in Apple Cider Vinegar. (This can be done a day ahead.) After 30 minutes, drain and set aside.
Rinse boston lettuce and separate leaves in to lettuce cups. Pat dry and set side on large serving platter.
In small food processor, add goat cheese, chipotle peppers, lime juice and a little bit of water. Blend until a creamy consistency. Pour sauce in small bowl and set aside.
Arrange the pico de gallo, shredded goat cheese, purple kraut, chipotle sauce, lettuce cups and tilapia in a row on the table. You can also put out fresh lime wedges, cilantro leaves and Cholula hot sauce. And let the taco making begin!