Eating In // Fish Tacos
When the weather warms up, the natural thing to do is to set up a table outside and invite friends over to feast until the sun goes down. With that in mind, this fish taco recipe will not only delight your guests but you will be surprised at how easy it is and how soon you will be out of the kitchen and eating dinner.
The Goods:
Serves 4
- 1/4 cup sour cream
- 2 tbls mayonnaise
- 2 tbls fresh lime juice
- 2 tbls honey
- Coarse salt and ground pepper
- 1/4 small cabbage, thinly shredded (about 2 1/2 cups)
- 1 small red onion, thinly sliced (about 1/2 cup)
- 1 jalapeno chili, halved lengthwise, one half minced
- 2 tablespoons olive oil
- 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
- 8 corn tortillas (6-inch)
- 1/2 cup fresh cilantro leaves
Directions:
- For the slaw: In a large bowl, combine sour cream, mayonnaise, honey and lime juice. Toss cabbage, cilantro, red onions, and minced jalapeño with remaining sour-cream mixture. Season with salt and pepper.
- In a large pan, heat oil and remaining jalapeno half over medium-high heat. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeño.
- Meanwhile, warm tortillas (I shallow fried mine).
- To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. To make them extra special, you can top them with fresh avocado, sliced red onion, and a spritz of lime juice. It's best to eat them straight off the bat. They're so good, you won't want to wait.
