Fish Taco Salad - Atkins Friendly

My parents are on the Atkins diet, so made this for dinner with them. Dad says it's the best thing I've ever  made, so figured I'd post it here to share.

Cabbage Slaw

Finely Sliced Cabbage (one small bag)

Half of a bunch of finely sliced scallions

A few leafs worth of finely diced kale

Apple cider vinegar and olive oil to taste (2 to 1 ratio)

Salt and pepper to taste

Pico de Gallo

1 Avocado diced

1 Medium tomato diced

1 Small onion very finely diced

1 Large garlic clove (or two small) finely diced

1 Lemon or Lime 

Small bunch of finely diced cilantro

Small bunch of finely diced fresh parsley

Salt and Pepper to taste

Cream Sauce

Big dollop of sour cream

Lots of Louisiana's hot sauce (until, when mixed it's colored like thousand island)

Salt

Chipotle Pepper Seasoning (to taste)

Fish

Mahi Mahi (can probably substitute other fish like Tilapia, cod, etc...)

Dry Rub

Unfortunately, I didn't measure this. Just applied it directly to each filet until it looked fairly well coated

Onion Powder

Garlic Powder

Cumin
Paprika

Zaa'tar (basically lemon thyme with a little bit of sesame seed)

Fresh Oregeno (only b/c I didn't have dry)

Salt

Pepper

Chili Powder (just a little)

Cinnamin (just a little)

Then sprinkled a little soy sauce on it until it was pastey and I could rub the seasoning all over

Once the fish has marinated, I cooked it on a George Foreman grill. I never cooked fish on this thing before, but it was absolutely perfect and it's the only way I'll cook this type of fish (thick white filet) from now on. It cooks very fast (just cook it until it has nice looking grill marks). It felt like about 3 or 4 minutes total, no flipping. 

Homemade Sauerkraut

Sauerkraut. So nutritious. So yummy. So cheap. Just do it. 

• Medium-Small Fresh Cabbage with loose outer leaves removed finely sliced (not chopped). Using a mandolin is best. 
• 1 Tbsp whole peppercorns
• 1/2 tsp red pepper flakes
• 1.5 Tbsp sea salt (no iodine)
• Toss together in a large bowl. Tamp into mason jar in layers using a meat tenderizer mallet (it's hard to over tamp. give it a good effort)
• If cabbage is already covered in it's own brine, great, you're done. If not, wait a couple hours, come back, tamp some more if necessary. If it's still not covered, make up a brine that tastes about as salty as typical kraut. Pour it over the cabbage. 
• Now you just want to keep every single piece of cabbage under that brine. If you want, you can cut out a circular piece of thick green cabbage leaf to sit on top (it needs to stay submerged too). Then fill up a small glass or water (or some sort of weight) to sit on top and hold the cabbage down. 
• Lay a light cloth on top to keep out dust. Let ferment for 1-3 weeks (speed varies by temperature). Supposedly the best tasting is at slightly lower room temperatures over more time. The warmer it is, the faster it goes. 
• Keep tasting periodically to see if it tastes ready. It will stink in a less pleasant way the first few days, so don't worry about that yet. If you see mold / spots appear on top (because a bit of cabbage touched the air), just scoop out that piece of cabbage and the spots and wipe down the side of the glass. 
• Once it's ready, just keep it in the fridge. If you eat it fairly soon after sticking in the fridge, it will be a fair but crunchier than store bought kraut (much yummier, I think). I like cutting up just a bit of darker green leaves. Prettier that way. 

Note: homemade kraut has the beneficial bacteria in it where as store bought has been pasteurized and all bacteria (the good stuff) is killed.