Spanish Fish Tacos – Rachael Ray

Ingredients

• Juice of 2 lemons
• 2 tablespoons agave syrup
• About 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
• About 4 cups shredded white cabbage
• 1 cup flat leaf parsley, coarsely chopped
• 1/2 small red onion, very thinly sliced
• Salt and pepper
• 2 pounds halibut, mahi-mahi/dorado or red snapper
• Seafood seasoning
• Flour or corn tortillas, charred and kept warm
• Lime and lemon wedges