White Fish Soft Tacos

Very popular dinner around here. Very easy to streamline, for a super quick meal made from leftovers. We often will purposely cook or grill a little extra fish for dinner, so that we'll have leftovers for fish tacos the next night. I often either make the slaw in the morning, so it's ready to go, or substitute with another slaw that I already have on hand in the fridge.

Slaw

Combine:

3 packed cups red or green cabbage, thinly sliced/shredded (if you have on hand-- mix in a small portion of other shredded greens, like lettuce, kale, spinach, chard, or beet greens)

1-1½ c. matchstick cut or small chopped misc. "salad" veggies, like radish, cucumber, carrot, peppers

1-3 Tbsp. green, red, or other mild onions, thinly sliced

Optional: 2-3 Tbsp. snipped fresh parsley, carrot tops, and/or cilantro

Whisk together and add to cabbage mixture:

3 Tbsp. plain yogurt or sour cream

3 Tbsp. mayo

1½ tsp. lime juice

2 tsp. honey

¼ - ½ tsp. salt

Set aside, covered in the refrigerator

*note: I sometimes add a 1+Tbsp. snipped, fresh dill (or 1+ tsp. dried)- very tasty!

Fish

Use white fish such as cod, halibut, or tilapia..

Prepare as you wish- grill, pan fry, bake- or, use leftovers.

For easy last minute meal, I simply dunk fish pieces in whisked egg, then into panko, breadcrumbs, or finely crushed cereal flakes; season with S & P, and other herbs/spices as you like.

Pan fry the fish in approx. 2 tsp. oil in a nonstick skillet over medium-high heat. Cook about 3 minutes on each side or until fish flakes easily when tested with a fork. Time will depend on the size and thickness of your pieces. Remove from heat, and cut fish into bite-sized pieces.

To serve:

Warm 8 corn or flour tortillas.

Spoon 1-3 Tbsp. of slaw into each tortilla. Top with some fish pieces and then sprinkle 1-3 Tbsp. more slaw on top; fold in half, or roll as you would a wrap.

Add additional garnishes if you wish, such as: chopped tomatoes, chives, avocado, guacamole, salsa, hot sauce.

Note:

You could marinate the fish before cooking, if you have the time.

Use the marinade below, or one of your favorites. Fish marinade for tacos:

1 lb. white fish, such as cod, halibut, or tilapia

Half a lime

1 Tbsp. olive oil

1 clove garlic, minced, or ½ tsp. garlic powder

½ tsp. chili powder

½ tsp. ground cumin

Salt and pepper

Place the fish in a dish and squeeze the lime over it. Combine the garlic, chili powder, cumin with oil and drizzle on top. Season with salt and pepper, turn the fish back and forth in the marinade until evenly coated. Refrigerate, covered, at least 15 minutes, before cooking.

Recipe created or adapted by Liz Talley, Urban Graze

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