Taco: 
2 small Striped Bass Filets (about 1 pound each) with skin and bone removed cut into 5-6 oz. fillets 
6 low carb tortillas 

Slaw: (1/4 cup servings - 2.3 net carbs) 
1 1/2 cups green cabbage - grated on box grater with 1/4" hole 
1/4 cup sesame oil 
2 tsp. celery seed 
1/4 cup fine grated onion - drained well 
1 tbsp. rice vinegar 
1/2 cup avocado
Salt and pepper to taste 

Hot Sauce: (1 tbsp per serving = 1 net carb per serving) 
2 tbsp canola oil 
2 tbsp. crushed red pepper 
10 garlic cloves - chopped 
1/2 15 oz. can diced tomato drained well 

Slaw Preparation: 
Grate cabbage and mix with vinegar, sesame oil, celery seed, avocado, salt and pepper. Refrigerate. 

Hot Sauce Preparation: 
Heat oil over medium high heat. Add garlic and red pepper. Cook till browned and fragrant. Turn heat to low and add diced tomato. Cook 10 minutes then puree in food processor. Serve with fish taco or refrigerate for up to 2 weeks. 

Fish and Taco Preparation: 
Pan sear filets 3-4 minutes each side over medium high heat. Break up fully cooked filets with a fork in a bowl. Warm tortillas two at a time on wax paper in microwave 30 - 40 seconds. Spoon in 1 tbsp. hot sauce on warmed tortilla. Add 5 oz. fish and top with slaw. Roll tacos in wax paper and serve. 

Yields 6 servings - approximately 8.3 net carbs per serving