This may sound like a lot of steps; but, prep time is less than 20 minutes.  By the time you wash your dishes the fish is finished baking.

Ingredients and Steps
Fish:
    •    2 1/2 pounds of fish of your choice (I either use full salmon filet or any white fish)
    •    Half a teaspoon of garlic powder
    •    Half a teaspoon of onion powder
    •    1 teaspoon black pepper
    •    2 tablespoons of taco seasoning
    •    1 tablespoon cumin powder
    •    1 tablespoon salt
    •    a drizzle of olive oil
Preheat your oven to 400°F and bake for 20 minutes if you’re using a salmon fillet. Or if you’re using white fish bake for 15 minutes.

Coleslaw:
    •    Two bags of coleslaw mix
    •    2 cups cilantro leaves chopped
    •    One red onion thinly sliced
    •    One jalapeño thinly sliced
    •    Three limes juiced
    •    1 tablespoon salt
    •    Quarter cup olive oil
    •    Half teaspoon black pepper
In a large bowl mix all the ingredients together about an hour before serving. This coleslaw taste better the longer it sits in the lime juice and olive oil. The onions taste more pickled as well as the coleslaw and it’s just so delicious.

Cilantro Crema:
    •    2 cups sour cream
    •    One cup of cilantro stems
    •    One jalapeño
    •    Four cloves of garlic
    •    Two limes juiced
    •    1 teaspoon salt
Using a blender put all the ingredients in and turn it on the mixing mode any higher of a mode will liquefy the sauce and it won’t be the creamy consistency that you want. Or you can use an immersion blender just make sure not to over blend so it doesn’t liquefy.