A smart person once told me to eat tacos with a second tortilla placed flat on the plate, that way when all the stuff falls out you have a second taco. Presto! Did someone say tacos?
Fish tacos are one of my favorite things to make in the summer. These are a loose interpretation of what a fish taco should taste like, but trust me, they’re delicious. These are light and refreshing, perfect for a summer dinner. The tangy sauce gives these tacos a zing that balances it all out. Plus, they cook up in no time.
To whip these bad boys up, first make the slaw.
Mix store bought cabbage coleslaw mix and chopped cilantro with a dressing made from savory jelly and rice vinegar. I used roasted garlic and onion jelly because it is what I had on hand, but you could use jalapeno jelly or whatever you have in your pantry.
Then, take diced red onion and sauté until soft.
Season the fish (any white, flaky fish will do – halibut, tilapia, etc.) with smoked paprika, salt, pepper and dried parsley. Then, after letting them sit for about 15 minutes and soak up all that great flavor, pan sear the filets until the meat is no longer translucent. Then cut the filet into chucks or strips.
Warm the corn tortillas in a dry skillet or in the microwave for a few seconds.
To serve each taco fill the tortilla with the fish, slaw, a spoonful of onions, a dash of Sriracha sauce and, if you want, a dollop of sour cream.
*Serve these with 2016 Whitehaven Sauvignon Blanc…review coming soon!
Ingredients:
Cabbage coleslaw mix
¼ cup chopped cilantro
¾ cup jalapeño or garlic & onion jelly
3 tablespoons rice vinegar
2 halibut filets (any white, flaky fish will do though)
1 teaspoon paprika
Salt and pepper
2 teaspoons dried parsley
Corn tortillas
Sour cream
Sriracha sauce
Directions:
Whisk together jelly (jalapeño or garlic and onion) and rice vinegar. Drizzle over coleslaw mix and add chopped cilantro. Stir until well combined.
Season the fish (any white, flaky fish will do – halibut, tilapia, etc.) with smoked paprika, salt, pepper and parsley (dried or fresh). Then, after letting them sit for about 15 minutes and soak up all that great flavor, pan sear the filets until the meat is no longer translucent. Cut each filet in to chunks or strips.
Warm the corn tortillas in a dry skillet or in the microwave for a few seconds.
To serve each taco top a tortilla with the fish, slaw, a spoonful of onions, a dash of Sriracha sauce and, if you want, a dollop of sour cream.
Enjoy!
Please leave your comments below; I’d love to hear from you. Until next time, cheers!