I’d be lying if I said I was crazy about fish. I normally have no desire to eat anything that comes from a body of water (regardless of if it is salt or fresh water). My “fish” preference has been canned white meat tuna in water for as long as I can remember. I’ve made a few things here and there for my husband just to give his diet a little variety but I was introduced to these recently and I can’t help but find myself craving them (which is quite impressive from someone that doesn’t care for fish). They involve very little prep, absolutely no knowledge of how to cook fish, and they aren’t even expensive!

Fish Taco with Cabbage Slaw, Avocado, and Diced Tomato

Ingredients:

  • 2 Fish filets (we buy the frozen Swai bags, super cheap and the fish tastes wonderful)
  • 1 Tbsp Garlic
  • 2 Tbsp Olive Oil
  • 2 Tbsp Parsley (dried)
  • 2 Tbsp Onion (dried, powdered or granulated)
  • 2 Tbsp Cumin
  • Tortillas
  • 1/2 Head of Cabbage
  • 1/2 Bunch Cilantro (fresh)
  • Lime Juice
  • 1/2 cup Sour Cream
  • 1/4 cup Green SalsaOptional
  • Tomatoes
  • Avocado
  • Other toppings

Directions for the Fish:

  1. Heat a frying pan over medium-low heat
  2. Add olive oil and a heaping spoonful of chopped garlic (around 1 Tbsp) to the hot pan
  3. Stir to cover the pan
  4. Insert fish filets (I’ve done this with both fresh and frozen and the only difference is the cooking time)
  5. Top the fish with a generous amount of Cumin, Onion, and Parsley (about 1 Tbsp of each) (see picture to left)
  6. Cover the pan and cook about 4 minutes
  7. Flip the filets, season with more Cumin, Onion, and Parsley (about 1 Tbsp of each)
  8. Cover the pan and cook about 4 minutes.
  9. Continue to rotate the filets, recover, and cook 3-4 minutes at a time until they have a deep brown crusting on the outside (typically 10-15 minutes for fresh fish and 20-25 for frozen)

Directions for the slaw:

  1. 20160810_183654Slice the cabbage into thin shreds
  2. Chop the fresh Parsley Leaves
  3. Combine in a bowl with sour cream and green salsa

At this point you can assemble as you prefer. We use flour tortillas, add equal parts slaw and shredded fish then top with a squeeze of lime juice. Depending on what we have in the kitchen I’ll also add avocado and diced tomatoes.

Written by Krista

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