1/2 cup shredded cabbage
1/4 teaspoon celery salt
2 slices whole-wheat bread, toasted
8 ounces cooked cod or sole, flaked
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 cup sliced pimentos
1/4 cup chicken bouillon
2 tablespoons wine vinegar
2 garlic cloves, minced
1/4 teaspoon paprika
1/4 teaspoon pepper
Pimento

Mix cabbage with celery salt, spoon 1/2 mixture onto each slice of toast. Combine fish, chili powder, salt, and onion powder; spoon 1/2 of mixture over each portion of cabbage. In blender container, combine pimentos, bouillon, vinegar, garlic, paprika, and pepper; process at medium speed until mixture is smooth, then pour, evenly divided, over fish. Garnish with pimento. Makes 2 luncheon servings, 1 “taco” each.

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