I piled it on top of ancho crusted halibut (liberally covered the fish with salt, pepper, and ancho chili powder then cooked it in a little high heat safflower oil in a cast iron skillet over high heat for about 6 minutes on the first side and 4 minutes side two}. The small white corn tortillas worked really well -- I stacked them up, wrapped them in aluminum foil, then heated them all at once in a 400-degree oven.
Prep Time: 10 minutes
Toss the veggies together in a salad bowl. Whisk the vinaigrette in another bowl. Dress the slaw then serve over hot flaked blackened some kind of fish on a hot white corn tortilla.