This is Chef David's, from our Saskatoon store, recipe. Looks good!

• 1½ pounds white fish fillets (cod, sole, tilapia, halibut, etc.)

• ½ cup all-purpose flour

• ½ tablespoon white pepper

• ½ tablespoon sunflower oil

• ¼ head red cabbage, shredded

• ¼ head green cabbage, shredded

• 1 carrot, julienne

• ¼ cup mayonnaise

• ½ tablespoon lime juice

• ½ tablespoon lemon juice

• ½ tablespoon cider vinegar

• 1 ripe avocado

• 8-10 taco shells

Combine flour and white pepper in a large bowl. Set aside.

Prepare coleslaw by mixing mayo, lime juice, lemon juice, cider vinegar and a pinch of salt and pepper. Add to the shredded cabbages and carrots.

Peel and core avocado, dice into large wedges and set aside.Cook taco shells according to package directions.

While shells are baking, add the sunflower oil into a large frying pan over medium-high heat. Pat dry the fish fillets with a paper towel, dredge both sides in the flour mix, and cook in the hot oil 2-3 minutes per side.

When fish is cooked and shells are hot, line the shell bottoms with the chopped avocado, then a layer of the coleslaw mix, then top with slices of the cooked fish fillet. Serve hot.

Makes 8 to 10 tacos.