A Squared: Friday Finds: Fish Tacos with Tangy Slaw

Friday, February 15, 2013

Friday Finds: Fish Tacos with Tangy Slaw

I love fish tacos. There is something about that combination of flavors and textures that is so delicious that I can't help but order them anytime I see them on a menu.  A lot the time when you order fish tacos at a restaurant though they are breaded and fried and really bad for you. Not ideal. So, when I found a grilled fish taco recipe in the Fish for Dinner cookbook I couldn't wait to try it out at home.

As we have discussed before though, not all my dinners are winners. Dinner is an extra big fail when you inadvertently poison your husband... you see, we knew he was allergic to tilapia so I haven't served that since the diagnosis. We now know (3 fish tacos later) that he's allergic to snapper too. Bad times.

So, this may be the last time that I post a fish taco recipe here as my husband is (understandably) a little nervous about eating them again given his recent history. I enjoyed it though and I hope you'll give this recipe a try!



Ingredients:
  • 1/2 cup mayonnaise
  • Juice of 2 limes
  • 1/2 head green cabbage, shredded *I took the easy way out and used the pre-shredded bagged coleslaw mix
  • 2 green onions, chopped
  • 1 jalapeno, seeded and minced
  • 2 Tbs. cilantro, chopped
  • Kosher salt and pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1 lb. snapper fillets
  • 1 Tbs. extra virgin olive oil
  • Canola oil
  • 12 corn tortillas
In a bowl, stir together the mayonnaise and half of the lime juice. Add the cabbage, green onions, jalapeno, and cilantro and mix well. Season to taste with salt and pepper, cover, and refrigerate the slaw until serving time. *My slaw was still a little dry so I squeezed in an additional 1/2 lime and also added about 1/2 Tbs. more mayo too.

In a small bowl, mix together the cumin, oregano, and 1/2 tsp. salt. Sprinkle the spice mixture evenly over both sides of the fish, then drizzle with the olive oil and remaining lime juice.

Prepare a grill for indirect-heat cooking over medium-high heat. When the grill is hot, lightly oil the grill rack. Lay the fish fillets on the cooler part of the grill, cover, and cook, turning once, until the center of the fish looks opaque when pierced with the tip of a sharp knife, about 6 minutes total. During the last minute of grilling, place the tortillas on the grill, directly over the heat, and cook, turning once, until heated through and flexible.

Transfer the tortillas and fish to a platter. To assemble, break up the fish into small pieces. Add a few pieces of fish and a large spoonful of slaw to each tortilla and fold in half. Serve right away.

This recipe serves 4.


Original recipe found in Fish for Dinner by Weldon Owen for Willams-Sonoma.

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