Monday, June 4, 2012
Fish Tacos with Creamy Lime Guacamole & Cabbage Slaw
I've been really busy lately so not much cooking on the stove. Tonight, I needed a fer-real meal. Yummy.
1 pound any white fish - tilapia, flounder, petrale sole
2 ripe Hass avocados - halved, pitted, peeled
1 large jalapeno
1/4 red onion, minced
1/4 cup Greek yogurt
5 tablespoons lime juice
4 tablespoons chopped cilantro
4 cups shredded cabbage - napa or red
1/2 cup scallions, chopped
3-4 cloves minced garlic
2 tablespoons extra virgin olive oil
3 tablespoons rosemary-infused olive oil
6 soft tortillas
1/2 cup diced tomatoes
Kosher salt and freshly ground pepper
1. In a medium bowl, mash the avocados, yogurt, 1/2 finely minced jalapeño, finely minced red onion, half the cilantro and 3 tablespoons of the lime juice. Season the guacamole with to taste and press a piece of plastic wrap directly onto the surface until time to serve.
2. Shred cabbage and toss in a large bowl with a hand full of minced cilantro, finely chopped scallions, 2 tablespoons of olive oil and the remaining 2 tablespoons of lime juice. Season with Creole Seasoning.
3. Season the fish on both sides. In a large, non-stick skillet, heat rosemary oil, remaining jalapeno and minced garlic; swirl to coat the bottom of the pan. Lightly pan-fry fish in two batches, starting with the largest pieces until done, 5 to 6 minutes. Transfer fish to a platter. Discard garlic and jalapeno.
4. Meanwhile, warm tortillas according to package directions.
5. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a garnish of tomatoes and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
And pass me a cold beer!
~Recipe adapted from Martha Stewart and Food & Wine