Fish Tacos w/Mexican Coleslaw and Cilantro-Lime Corn Saute

I decided on fish tacos for dinner last night, but wanted something different as a topping and a side dish.  I found these two recipes Cooking Club of American magazine (www.cookingclub.com).  I generally grill a mild white fish for tacos, but I had some frozen beer-battered fillets in the freezer I wanted to use.  Jim prefers corn tacos, so I simply microwaved each tortilla for about 15 seconds, added the cooked fish, and topped with the slaw.  This is a wonderful corn recipe.  I had misread the recipe when I was in the grocery store and only bought 3 ears of corn (we prefer the white corn).  Luckily, I had some frozen corn in the freezer, so that made up the volume and it was a very pretty presentation.  The lime took it over the top!

MEXICAN COLESLAW (8 {3/4} cup servings.....this was way too much dressing for me....I would cut this recipe in half next time)

6 cups thinly sliced green cabbage (from 12 oz cabbage) {I used a 10 oz bag of angel-hair pre-packaged cole slaw mix)
8 oz jicama, finely chopped (1 1/2 cups)
1 small red bell pepper, finely chopped (1 cup)
1 medium carrot, shredded (1 cup)
1 cup (or to taste) chopped fresh cilantro
3/4 cup sliced green onions
1/2 cup toasted salted pepitas (green pumpkin seeds)
1 avocado, chopped

Dressing:
1/2 cup mayo
1/2 cup buttermilk
1/4 cup orange juice
1 tsp grated orange peel
3 Tbsp lime juice
2 tsp grated lime peel
2 small garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper

Toss all coleslaw ingredients except pepitas and avocado in large bowl until combined.

Whisk all dressing ingredients in small bowl and blended.  Toss coleslaw with enough dressing to moisten.  Cover and refrigerate 1 hour to blend flavors.

Just before serving, sprinkle with pepitas; top with avocados.

CILANTRO-LIME CORN SAUTE (4 {scant 3/4 cup} servings)

3 Tbsp milk
2 Tbsp sour cream
2 Tbsp unsalted butter
1 cup chopped onion
3 cups corn kernels (from 5-6 ears corn)
2 tsp grated lime peel
2 tsp lime juice
1/4 tsp salt
1/8 tsp salt
2 Tbsp chopped fresh cilantro

Whisk milk and sour cream in small bowl; let stand at room temperature while preparing corn.

Melt butter in large nonstick skillet over medium heat.  Cook onion 4 minutes or until beginning to soften and just starting to lightly brown, stirring frequently.

Stir in corn.  Cook, covered, 3 minutes or until slightly softened, stirring once.  Uncover, cook an additional 3-4 minutes or until almost tender with a slight bite, stirring frequently.  Increase heat to medium-high, cook 1-2 minutes or until corn is crisp-tender, stirring frequently.  Stir in lime peel, lime juice, S&P.

Remove from heat, stir in sour cream mixture and cilantrol