Food Swings: Fish Tacos with Cabbage Slaw
By Jacob Mathias
Hello, fellow eaters. Warm weather is once again upon us for at least the next few days. I love to cook nearly all the time, but I’m not a big fan of warm weather. Most of my favorite things to cook are comfort foods and they don’t play well to high temperatures and humidity. No one wants to run the oven for four hours and braise a roast in that weather.
I usually go for something quick and light during warm summer weather and one of my favorites is fish tacos. The fish cooks fast and the taco toppings are crisp and refreshing. It basically says summertime. The zing of lime and burn of a little chili is wonderful alongside a cold beer or margarita as well.
You will need:
3 Tilapia fillets
Juice of two limes
3 Tbsp. canola oil
1 1/2 Tsp. chili powder
1/2 Tsp. ground cumin
1/2 Tsp. ground paprika
1/8 Tsp. cayenne pepper (optional)
8 Flour or corn tortillas
1/2 red cabbage, shredded
1/4 cup cilantro, chopped
1/2 small red onion, sliced thin
Salt and pepper to taste
Sour cream for topping
In a shallow dish, make the fish marinade by stirring together two tbsp. canola oil, juice of one lime, chili powder, cumin, paprika and cayenne. Add the fish to the marinade and turn once to coat. Allow to sit for at least 15 minutes, preferably 30.
In a bowl, combine the cabbage, onion, juice of one lime and cilantro and toss until evenly combine. Season to taste with salt and pepper and set aside for at least 15 minutes before serving.
Using a non stick frying or grill pan on medium high heat, grill the fish on each side for 3-5 minutes, until it is flaky and opaque.
Once the fish is cooked, break it apart into chunks and serve on tortillas with a pile of the slaw and some sour cream seasoned with chili, cumin and paprika.
An ice cold Corona with a lime wedge will probably make for a great meal.
And remember, Live to Eat!