Friday, April 11, 2014

Taco Time!

I was in the mood for  fish tacos tonight. I decided to go with whole wheat flour tortillas because we find them easier to eat--all the goodies stay in them better.

Fish tacos usually have some sort of slaw and a sauce. I made both of these items earlier in the day so the flavors could blend for several hours.

8 oz pkg of coleslaw mix
1 jalapeno pepper, seeded and sliced in slivers
a little diced onion
1/3 cup chopped cilantro
1 large lime, juiced
2 T sesame oil
2 t rice wine vinegar
1/8 t cayenne pepper
1/2 t salt

In bowl, combine the slaw mix, the jalapeno, and the onion.

In small bowl make the slaw dressing: whisk the 3 T fresh lime juice, sesame oil, vinegar, salt and cayenne pepper. Drizzle over slaw and mix and then refrigerate for several hours.

Chipotle Sauce
In small bowl combine 1/2 cup greek yogurt, one diced chipotle pepper in adobo sauce, and 1 t of mayo and 1 T of lime juice. Refrigerate.

For Tacos:
3/4 lb of cod
1 cup panko crumbs
1 t of cumin
6 small whole tortillas
1 avocado, sliced

Mix the cumin into the panko.

When ready to cook, heat some oil in a large fry pan, salt and pepper the fish and then dredge in the panko mixture. Sauté about 3 minutes per side or when fish has formed a crust and is flaking easily.

Warm tortillas in the micro.

To assemble: spread some chipotle sauce on a tortilla, add chunks of fish, top with slaw and some avocado.

Enjoy! Not exactly like those in southern Cali but pretty darn close :-)

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