Fish Tacos with Southwest Chili-Cilantro Slaw - Mazola® Oils

Ingredients

• 500 g firm white fish such as cod, snapper OR seas bass
• 1/2 cup instant corn masa
• 2 teaspoons Chicken Flavoured Bouillon
• Salt and pepper to taste
• 1/4 cup Mazola® Canola Oil
• 12 to 16 corn OR flour tortillas, heat and cover with foil
• 1 cup crumbled queso fresco cheese
• 1 to 2 fresh limes, cut into wedges
• 6 cups shredded cabbage
• 1 cup frozen corn, thawed
• 1 cup red bell pepper strips, 1-inch
• 1/2 cup minced fresh cilantro
• 1/4 cup diced red onion
• 1/4 cup fresh lime juice (2 to 3 limes)
• 2 cloves garlic
• 1 tablespoon sugar
• 1 teaspoon Mexican hot chili sauce (or to taste)
• 1 teaspoon ground cumin seed
• 1/2 teaspoon salt
• 1/2 cup Mazola® Canola Olive Oil Blend