We had some friends over the other night, so Cy and I prepared the makings of an easy but delicious fish tacos with some red cabbage slaw. On the side, we made one of my favorite sides - Mango, jicama, and blackbean salad, as well as a cauliflower gratin. All very easy to prepare! I meant to take more pictures of the food and all, but I ended up enjoying my time with friends and getting a little lazy with the pictures ...I need to be better...
...but there is nothing better than a night of good company and good food!
Fish Tacos with Red Cabbage Slaw
Adapted from martha stewart
Ingredients (serves 4):
1/4 cup... greek yogurt
2Tbsp...lime juice
1/4 of small red cabbage, shredded
4...scallions, thinly sliced
1...jalapeno chile, minced
2Tbsp...olive oil
1lb...firm white fish (we used snapper)
flour or corn tortillas, enough for everyone
1/2cup...fresh cilantro
Directions:
1. In a large bowl, combine yogurt and lime juice; season with salt and pepper. Transfer half the mixture to another container, set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining yogurt mixture. Season again with salt and pepper.
2. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5-6 min. Discard jalapeno.
3. Meanwhile, warm tortillas according to package instructions.
4. To make tacos, fill tortillas with slaw, fish, and cilantro leaves. Drizzle with reserved yogurt mixture. Serve immediately.
