Fish Tacos with Green Rice

I created this recipe one evening, trying to come up with a flavorful version of a fish taco that was easy to make without a grill (since it's the middle of February). These tacos are packed with layers of flavor. They will melt in your mouth! If you have little kiddos, just leave out the jalapeno (although they actually aren't too spicy even with it in the recipe). The green rice is easy to make and tastes great with the tacos. I used flounder because it's really affordable and it's not "fishy" tasting- it's really mild.

Yield: 4 servings (2 tacos each)

Fish:
1 lb flounder filets or other mild white fish
1/2 jalapeno, seeded and finely minced
3 tbsp canola oil
Juice and zest of 1 lime
1/4 cup cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chipotle chili powder
1 tsp fajita seasoning

Slaw:
2 1/2 cups packaged shredded cabbage for coleslaw
1/2 jalepeno, seeded and finely minced
1/4 cup chopped fresh cilantro
Juice and zest of 1 lime
2 tsp red wine vinegar
1 green onion, chopped
1/4 cup red onion, thinly sliced
1 /2 tsp salt
freshly ground pepper to taste

Tacos:
8 corn tortillas, warmed in the microwave (cover the stack with a wet paper towel and microwave for 25 seconds)
1 avocado sliced, drizzled with lime and seasoned with salt
Cholula Mexican hot sauce or other hot sauce, if desired
sour cream

Combine all of the marinade ingredients for the fish (through fajita seasoning). Marinade for about 30 minutes. Meanwhile, combine all of the ingredients for the slaw, through ground pepper. This can be made ahead of time- it actually tastes better if it sits for a while. Preheat broiler in your oven. Line a cookie sheet (jelly roll pan) with foil. Place fish on foil. Broil about 5 minutes, until cooked through and flakes easily with a fork. Flake the fish into large pieces and place in a bowl. To assemble a taco, place a spoonful of fish in a corn tortilla. Top with a spoonful of slaw, a slice of avocado, a drizzle of Cholula and sour cream. Enjoy!

Green Rice:
1 1/2 cups jasmine rice
1 tbsp canola oil
2 1/4 cups water
1 cube caldo de pollo (Mexican chicken bouillon cubes found in the Mexican section of the grocery store)
1/2 cup fresh spinach
1/2 cup fresh cilantro
1 tsp canola oil
1 tbsp water

Heat canola oil in a saucepan. Add the rice and sautee until just beginning to turn chalky white. Pour in the water and add the boullion cube, breaking it apart with your spoon and stirring well to make sure it's dissolved. Cover and simmer for 20 minutes. Meanwhile, combine the spinach, cilantro, 1 tsp oil and 1 tbsp water in a food processor. Puree until pretty smooth. Stir the puree into the cooked rice. Serve.