An easy, quick and healthy dinner option is fish tacos. You can pretty much do them with any fish that you like - I like using a mild white fish like halibut, tilapia, or cod. The entire dish can be done when you get home from work - it just takes a few steps to go through. This recipe is for two people, but can easily be doubled or tripled.
Fish Tacos with Cabbage Slaw
1/2 of a small head of cabbage, shredded, or 1/4 of a large head of cabbage, shredded
1/4 jalapeño, finely diced
1 small orange, juiced
1/2 lemon, juiced
1/4 cup chopped cilantro
splash of extra virgin olive oil
1/2 pound of white fish, such as cod
1 lime and 1 lemon, each zested
1/2 lime, juiced
1/2 lemon, juiced
1/2 tsp smoked paprika (can be skipped if you don't have this, but I suggest getting it so that you have it on hand)
1/2 a jalapeño, thinly sliced
splash of extra virgin olive oil
Extra toppings:
diced mango
diced tomato
red onion
diced avocado
To make the slaw...
Combine the shredded cabbage, diced jalapeño and chopped cilantro in a large bowl. Add the orange juice, lemon juice, and a splash of extra virgin olive oil. Add a large pinch of salt (about 1 tsp) and some fresh cracked pepper. Toss the slaw together and then put it in the fridge to sit - anywhere from 1/2 an hour to a few hours.
For the fish tacos...
In a small wide bowl combine the lemon zest and juice and the lime zest and juice. Add the smoked paprika and a large pinch of salt and fresh pepper. Add the sliced jalapeño. Add a splash of olive oil and whisk to combine.
Thinly slice the fish (about 1/4 an inch thick). Add to the bowl and toss to coat. Let the fish marinate anywhere from a few minutes up to 1/2 an hour - you don't want to let it go too much longer than that as the citrus juices will begin to cook the outside of the fish.
Place the fish on a baking sheet covered in parchment paper and sprayed with cooking spray. Bake the fish at 350 for approximately 10 minutes, or until the fish is just cooked through. Load your taco shells with the fish, cabbage slaw, and assorted toppings. Serve extra slaw on the side to eat with the tacos.
Fish Tacos with Cabbage Slaw
1/2 of a small head of cabbage, shredded, or 1/4 of a large head of cabbage, shredded
1/4 jalapeño, finely diced
1 small orange, juiced
1/2 lemon, juiced
1/4 cup chopped cilantro
splash of extra virgin olive oil
1/2 pound of white fish, such as cod
1 lime and 1 lemon, each zested
1/2 lime, juiced
1/2 lemon, juiced
1/2 tsp smoked paprika (can be skipped if you don't have this, but I suggest getting it so that you have it on hand)
1/2 a jalapeño, thinly sliced
splash of extra virgin olive oil
Extra toppings:
diced mango
diced tomato
red onion
diced avocado
To make the slaw...
Combine the shredded cabbage, diced jalapeño and chopped cilantro in a large bowl. Add the orange juice, lemon juice, and a splash of extra virgin olive oil. Add a large pinch of salt (about 1 tsp) and some fresh cracked pepper. Toss the slaw together and then put it in the fridge to sit - anywhere from 1/2 an hour to a few hours.
For the fish tacos...
In a small wide bowl combine the lemon zest and juice and the lime zest and juice. Add the smoked paprika and a large pinch of salt and fresh pepper. Add the sliced jalapeño. Add a splash of olive oil and whisk to combine.
Thinly slice the fish (about 1/4 an inch thick). Add to the bowl and toss to coat. Let the fish marinate anywhere from a few minutes up to 1/2 an hour - you don't want to let it go too much longer than that as the citrus juices will begin to cook the outside of the fish.
Place the fish on a baking sheet covered in parchment paper and sprayed with cooking spray. Bake the fish at 350 for approximately 10 minutes, or until the fish is just cooked through. Load your taco shells with the fish, cabbage slaw, and assorted toppings. Serve extra slaw on the side to eat with the tacos.
Delicious! I respectfully request you add the recipes for the pork, steak and chicken(?) we had at Taco night when we came to visit!
ReplyDeleteGood idea! I'll have to remember what it is that we made. I remember something about a cumin and lime marinated flank steak...
ReplyDelete