Fish Tacos

We are a mostly vegetarian household, but we do love our fish! We're from Maine, it's sort of bred into us. We have decided to perhaps start adding some local organic meat back into our diet, too, so maybe someday soon I'll have a recipe for beef tacos on here. Until then, here's what I got for today.

Filling
2 inches of daikon radish, sliced thin and salted for at 30 minutes (I left mine in fridge overnight)
1/2 C shredded purple cabbage
1-2 T mayo
salt & pepper
dash of Braggs Amino Acid
fish (any type you like, I used tilapia)
1 T lemon juice
salt & pepper

In a large bowl add daikon, cabbage, mayo, salt pepper and braggs and mix thoroughly to make a slaw. Set aside in fridge, the longer the better. Then heat oven to 375 and sprinkle fish with lemon juice, salt & pepper. Bake until flaky (time varies depending on fish)

Side
1 C dried black beans, soaked overnight with kombu and boiled until soft (with kombu)
1 C brown rice
2 C veggie stock
salt, pepper, cumin (basically any seasonings you like to give them flare)

While beans are cooking, add rice to stock in separate pot and bring to boil. Drop down to a simmer for about 45 to 50 minutes. When rice is done, add beans and seasonings to it and stir thoroughly.

Toppings
shredded cheddar cheese
salsa
sour cream

Put everything together and scoop into corn or flour tortillas, or hard taco shells, or just eat as a salad.

***BONUS - I had some daikon left over and I drizzled olive oil and salt over it, then baked it into chips in the oven at 315 for about 30 minutes, flipping often. Serve these on the side of your tacos for an extra crunchy snack.