But for now, while we're holding on to the last few sips of summer, we can make fun recipes like this one from our subscription food box! Not wanting to just make coleslaw because we had cabbage, we searched for awhile before landing on this recipe to use our head of cabbage. It was wonderful and if you ever end up with a head of cabbage you don't know what to do with, I highly recommend this.
Cooking Notes: We doubled the slaw: 3-4 cups cabbage, 1/4 cup cilantro, 1/2 cup sour cream, 1 1/2 tbsp lime juice. We did this because we only had about half the fish we needed (we used cod instead of tilapia), so we needed the tacos to fill out in other ways. Otherwise, it was mostly the same! Our mango wasn't ripe enough the first night, but we had it the second night and it was wonderful. Will also grilled some shrimp for the second night, since we ran out of fish after the first night.
Fish Tacos with Cabbage-Lime Slaw (adapted from Ambitious Kitchen; makes 8 tacos)
For Fish

1 tbsp olive oil
3 tbsp fresh lime juice
2 tsp honey
2 garlic cloves, finely minced
1 tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
S&P, to taste
For Slaw
3-4 cups shredded cabbage
1/4 cup chopped cilantro
1/2 cup sour cream
1 1/2 tbsp fresh lime juice
S&P, to taste
The Rest
1 ripe mango, diced
1 avocado, diced
8 small corn tortillas
Avocado + fresh cilantro, to garnish
Mix together the ingredients for the fish marinade - olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper, then season with S&P. Place fish in a large ziploc bag, pouring marinade in. Close bag and massage seasonings into fish. Let marinade for at least 20 minutes.
While the fish is marinading, prepare the slaw. In a medium bowl combine the cabbage, cilantro, sour cream, lime juice and S&P to taste. Place in refrigerator until ready to serve.
Preheat the grill/griddler/grill pan to medium-high heat. Remove fish from the marinade and place onto hot grill. Grill fish for 3-5 minutes on each side, watching closely (typically the second side will take less time). Remove fish to a warm plate.
In a saute or frying pan, grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, add mango and avocado. Garnish with extra cilantro and avocado, if desired.
Recipe: Ambitious Kitchen: Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado
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