In my quest for new ways to eat fish, I'm always on the lookout for new recipes. While flipping through the Jan/Feb issue of Everyday Food for 2005, I came across this recipe for fish tacos.
I like tacos, and I don't mind tilapia, so this seemed like a decent candidate for something that would make both J and I happy.
Despite Martha's assertion that this would take about 45 minutes to make, I didn't find it that long to put together. In fact, I started cooking at about 7:05 and we were eating just after 7:30. We're late eaters. But, it went together quickly on a work night and had lots of flavour.
I present to you now Everyday Food's Fish Tacos:
1/4 c sour creamAdapted from Everyday Food Jan/Feb 2005
2 Tbsp lime juice
salt and pepper
2-1/2 c coleslaw mix
3 green onions, chopped
1 jalapeno chile, halved lengthwise, one half minced
2 Tbsp oil
8 oz tilapia, cut into 8 equal pieces
4 flour tortillas
1. In a large bowl, combine sour cream and lime juice. Transfer half the mixture to a smaller bowl and reserve. Toss coleslaw mix, minced jalapeno and green onions with remaining sour cream and lime juice.
2. In a large skillet, heat oil and the jalapeno half. Swirl to coat the pan, and then add seasoned fish. Cook until golden, about 5 minutes.
3. To make the tacos, fill tortillas with coleslaw mixture and fish. Drizzle with reserved sour cream.