Wednesday, October 12, 2011

Weekday Meals: Fish Tacos

Hello friends!  I know I disappeared...again.  Here's what been going on in my life: eye problems.  Lots of them.  My eyeballs have apparently been swollen for a month, which last week completely prevented me from seeing or thinking straight.  Dolce had an allergy test.  He's allergic to 23 things.  Things are looking up for him now though.  Coordinating a trip to the State Fair for 125 people.  A wedding in New Orleans (pics coming soon!).  Lastly, my case note draft was due Monday.  Lots of stress.  Not so much sleep.  A couple bouts of tears.  Oddly enough, I'm feeling pretty good.  There's something satisfying about checking so many things off my to-do list.

Since I am so strapped for time (and I know most of you are too), here's a super easy recipe for fish tacos. I happen to love seafood, but I know some people don't.  I find that weird.  A couple tips regarding seafood: it shouldn't tasty "fishy."  Fishy tasting seafood is a sign that it's not so fresh.  Personally I think that all good seafood has a slightly sweet taste.  Find a fishmonger who sells fresh fish and I promise your opinion will change.  If you are scared your fish will be fishy, soak it in buttermilk for a while.  The buttermilk will remove the fishy taste.  Not sure why, I just know it works.

I had this meal on the table in under 30 minutes flat.  It's great for those oh-so-busy nights.

Summer's Fish Tacos


  • 1lb mild white fish; I usually use tilapia.  It's cheap and readily available.
  • 1 cup shredded purple cabbage (or go super easy and buy the pre-cut stuff; that's what i did)
  • 2-3 tbs white vinegar
  • 1 tsp sugar
  • 2-3 tbs sweet chili sauce
  • Sriracha (optional), but I'm addicted to it.  It's replaced ketchup in my life.
  • Salt and pepper
  • 1 avocado, sliced
  • Sour Cream Chipotle Creama: loosen some sour cream with a splash of milk and mix some chipotles in adobo or just adobo sauce.  Add as much adobo as you like.
  • Lime wedges
  • Corn tortillas
  • Mix the vinegar and sugar in a bowl until the sugar dissolves.  Alternatively you could heat them on the stove if you're really in a hurry.  Mix in the cabbage, sweet chili sauce, sriracha, and salt and pepper.  Let sit for 15 minutes until the vinegar breaks down the cabbage and sort of pickles it.  Note: these measurements are approximate, since I never measure anything.  Adjust everything according to taste preferences.
  • Wrap the tortillas in a damp dish towel and place in the microwave for 3-4 minutes to steam.
  • Heat a griddle or a panini grill on medium-high heat.  Brush the fish with olive oil and sprinkle with salt and pepper.  Place on grill.  If using tilapia, it should only take around 7 minutes total.  Once the sides of the fish start turning white/opaque; it's time to flip.  Slice the tilapia.
  • Add everything to the tortilla (I usually double them up) and serve!


Rebeka said...

I give you so many props for making meals like this on nights when you're feeling busy. My busy night meals usually consist of brown rice pasta + jarred spaghetti sauce over some spinach. People have totally lived on spaghetti before, right? I hope I don't die... haha

But in all honesty, those fish tacos look amazing and I'm definitely going to have to try out your recipe soon. I like the idea of somewhat pickling the cabbage!

Also I hope that your eyes feel better soon. I would be FREAKING OUT!

Abby said...

Yum! I am always impressed at how creative you are!

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