food tuesday: fish tacos

I started the recipe below with one of those “easy weeknight meals” cookbooks you can pick up at the grocery store. The cover of mine fell off years ago and there’s no note on each page to tell me who it came from, probably Good Housekeeping or Better Homes & Gardens. At any rate, that’s where it started and then I took an idea from another recipe and then an idea of my own and then a small part of yet another recipe… well you get the idea – I pieced this one together.

I made this fish for dinner a few nights earlier and then just chopped up & reheated it for this dinner. It worked great. And since we’re putting it in a tortilla it makes it somehow instantly kid-appealing. It was a refreshing, tasty dinner – and a good idea for those of us looking for non-meat options on Fridays this time of year!

Fish Tacos

Slaw
1/2 a bag of pre-made cole slaw
2 TB parsley
4 green onions, sliced
— combine in a bowl and then toss with:
2 TB lime juice
1 TB olive oil
salt
— set aside.
*note: if you like cilantro you could use that instead of the parsley

Chile Aioli
3-4 TB low fat mayo
2 TB parsley
1 garlic clove, minced
2 TB sweet chile sauce
a few drops of lemon juice
— mix together, taste and adjust as needed to suit your tastes

Fish
1 pound of your favorite, firm white fish (we used tilapia)
2 TB flour
2 TB cornmeal
1 TB chili powder
2 tsp cumin
2 tsp ground red pepper
1 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
3 TB cooking oil

1. In a shallow dish, stir together the flour, cornmeal and all the spices. Dip the fish pieces into the flour mixture, turning to coat. *note: my girls won’t eat the spicy version, I do their fish in flour, cornmeal & salt and then add the seasonings to do the rest of our fish.
2. Heat the oil in a large skillet over medium-high heat. Cook fish for 4-6 minutes per side. Fish is done when it flakes easily and has a golden brown coating. Remove fish from pan and drain on paper towels.

Now put it all together!
– Chop the fish however you’d like.
– Put some slaw in a tortilla.
– Put the fish pieces on top of the slaw and some aioli on top of that.
– Wrap & eat!

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