Monday, May 16, 2011

Fish Tacos with Citrus Slaw


I used to think that a fish taco sounded pretty gross.  I had grown up with ground beef, Taco Bell style tacos and just couldn't imagine that fish and tacos would go well together.  Boy was I wrong!  I remember eating my first fish taco (in Wisconsin of all places) and instantly falling in love with them.  The light, flaky, seasoned fish combined with a creamy sauce, cilantro, and avocado all wrapped up in a warm tortilla.  Dee.  Lish.  Ous. 

For this recipe, I combined a few different recipes I had found either online or torn out of magazines.  The slaw is adapted from Real Simple, the marinade from Bobby Flay.  These are pretty easy and quick to make - perfect for a weeknight dinner. 

Marinade:
2 Tablespoons olive oil
1 Tablespoon lime juice
1 1/2 teaspoons ancho chile powder
handful of chopped cilantro

Citrus Slaw:
1/4 cup orange juice
2 Tablespoons lime juice (about 1 lime)
2 Tablespoons Greek yogurt or sour cream
salt and pepper
1/2 bag of cole slaw mix (about 7 oz)
1 cup corn
1 jalapeno, seeded and chopped

3/4 to 1 lb tilapia fillets
corn tortillas
avocado, sliced
cilantro, chopped
green onion, sliced

1. Mix all ingredients for the marinade.  Place fish fillets in a shallow dish and pour marinade over.  Let sit for about 15 minutes while you make the slaw and chop the garnishes.



2.  For the slaw, whisk the orange juice, lime juice, yogurt, salt and pepper together until smooth.  Add the slaw mix, corn, and jalapeno and mix together until well coated.  Set aside to let the flavors combine.


3.  Heat a large skillet over medium heat.  Put the tilapia fillets in and discard remaining marinade.  Cook about 3-4 minutes on each side, until it flakes easily with a fork.  Remove from pan.  Cut into bite-sized pieces.

4.  Wipe skillet clean.  Add a little bit of oil or water and warm up the corn tortillas a few minutes on each side.  This makes them less crumbly and less likely to break apart when you're eating the tacos.  We use 2 tortillas per taco.

5.   Fill the tortillas with tilapia, topped with citrus slaw.  Garnish with avocado, scallions, and cilantro.  Squeeze some lime juice over the top and ENJOY!


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