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" When I was cutting up cabbage for the corned beef meal we had last week, my 10-year-old neighbor told me I should prepare the rest of the cabbage like this: shred it, cook it lightly in oil so it&amp;#039;s still crisp, then drizzle with copious amounts of sesame oil and soy sauce. I had fish tacos on the menu for last night, but instead of a crisp, lime-dressed cabbage slaw on top, I followed my neighbor&amp;#039;s suggestions and put an Asian spin on my fish tacos.  First I got the cabbage started. I cut out the core and discarded it, then sliced the cabbage thinly into shreds. I heated some olive oil in a deep skillet, then sauteed the cabbage until it was crisp-tender. Then I drizzled on soy sauce and sesame oil.  While the cabbage cooked, I made the fish. I seasoned some flour with salt and pepper, then dredged thin cod fillets to coat in the flour. I heated olive oil in a nonstick pan, then cooked the fish on each side 3 minutes, until browned and cooked through. Served with the cabbage on warmed corn tortillas (wrap in damp paper towel and microwave 30 seconds) with a drizzle of sriracha on top. My kids liked the fish in their tortillas, but they piled on traditional taco toppings. My 3-year-old daughter, however, ate the cabbage on the side. I loved the cabbage, too, and liked it just fine as tacos. I have to admit I missed the freshness of a crisp slaw, though. My husband ate 2 without commment, so I don&amp;#039;t think he hated it, but the recipe didn&amp;#039;t knock anyone&amp;#039;s socks off. I have some leftover sesame cabbage, so I might come up with some better uses for it. Here&amp;#039;s the more traditional recipe: Baja Fish Tacos "^^<http://www.w3.org/2001/XMLSchema#string>
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