Fish Tacos and Cabbage Slaw

 

For the slaw:

• 4 cups shredded cabbage
• 1/2 teaspoon kosher salt
• 2 to 3 medium scallions or 1 T dried chives, thinly sliced
• 1/2 to 1 whole jalapeño pepper, seeded and minced (optional)
• 1 tablespoon freshly squeezed lime juice
• 1/2 tablespoon lemon juice
• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• Sugar, honey, or agave nectar (optional)*
• Freshly ground black pepper

For the fish:

• 1/3 cup all-purpose flour or almond flour
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/8 tsp paprika
• 1/8 tsp chile powder
• 1 to 1 1/2 pounds  (3-4) snapper, sole, tilapia, rockfish, or catfish fillets
• 2 tablespoons vegetable oil

For serving:

• 12 corn tortillas
• Torn fresh cilantro leaves
• Sliced avocado
• Lime wedges
• Salsa

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INSTRUCTIONS

1. Make the slaw: Place the cabbage in a colander or strainer and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Place in the sink or over another bowl, and set aside to drain for about 15 minutes.

2. Using your hands, squeeze the cabbage of its excess liquid one handful at a time, and transfer to a large bowl. Add the carrot, scallions, and jalapeño if using. Toss to combine. Add the mayonnaise, lime juice, and garlic and toss to combine. Taste and season with a sweetener, salt, or pepper as needed.

3. Make the fish: Combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry with paper towels, then dredge it in the flour mixture until evenly coated.

4. Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until shimmering. Add the fish in a single layer, working in batches if needed. Cook undisturbed until golden-brown on the bottom, 2 to 3 minutes. Using a flat spatula, carefully flip the fish, but don't worry if it falls apart a bit. Continue cooking until the second side is golden brown and the fish is opaque and flakes apart easily in the thickest part, 2 to 3 minutes more. Transfer the fish to a clean plate and flake into large chunks; keep warm.

5. Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean kitchen towel as you go. (Alternatively, wrap them in a clean kitchen towel and warm them in the microwave for a few seconds.)

6. Serve the fish with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos. These tacos are made and eaten immediately.

(Image credit: The Kitchn)

Vanessa Barrington

CONTRIBUTOR

Vanessa Barrington is a PR and marketing consultant, writer, cookbook author, and cook, based in San Francisco, CA. She wrote for The Kitchn in 2006 & 2007. Her latest cookbook is DIY Delicious: Recipes and Ideas for Simple Food from Scratch.

SAVECOMMENTSJUMP TO RECIPE

Quinoa Stir Fry w/Spinach and Walnuts

2 cups quinoa (measured dry)
1/4 c olive oil
1 tsp salt
4 cloves garlic
1 cup diced walnuts
spinach leaves
2 cups cherry tomatoes
1 cup parmesan cheese
fresh basil leaves to garnish

1. Place quinoa in small bowl, add water to cover, swish to rinse.  Pour into mesh strainer and drain well.  Heat oil in medium skillet.  Add quinoa.  Toast, stirring, over medium until golden (about 10 minutes).  2.Add garlic and cook for 1 minute.  Add salt and 2 cups of water. Heat to a boil.  cover and cook over medium low heat until water is absorbed, about 15 minutes.
3. Spread walnuts in small skillet and stir over medium low heat until toasted, about 5 minutes. Set aside.
4. When quinoa is cooed, add spinach and tomatoes to skillet.  stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute.  Stir in walnuts and cheese. Don't overcook.  Garnish with basil.  Serve warm.

Garlic Chicken Pasta with Spinach

From the Recipe Shoebox.

The ingredients:

6 Tbs. olive oil

6 cloves garlic, minced

1/4 tsp. red pepper flakes

3 boneless, skinless chicken breasts, cubed

Salt and pepper, to taste

1 box (1-lb) penne pasta

5-oz. fresh spinach, chopped

1 Tbs. dried basil (or 1/2 cup fresh)

6 Tbs. lemon juice

1 cup Parmesan cheese



Directions:

Heat olive oil, garlic, and red pepper flakes in a small glass bowl in the microwave for about 1 minute to blend flavors. Pour about 1 tablespoon of the flavored oil in a skillet. Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear. Add the chopped and spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat. Meanwhile, cook pasta as directed on package; drain well. Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese. Then stir in the remainder of the flavored olive oil. Toss lightly until all ingredients are well-combined. Serve immediately. Makes about 6 servings. Enjoy!

Hawaiian Haystacks

4 cans of cream of chicken soup
1 tsp garlic powder
Salt to taste
1 cup chicken broth
1/2 - 1 can milk
1 cup sour cream
2 -3 cups diced cooked chicken or canned chicken

Combine the above and let simmer for 1/2 hour.

Serve over rice with the following toppings:

diced tomatoes, diced green onion, diced celery, sunflower seeds, pineapple, green peas thawed, shredded cheese, diced olives, peanuts, chow mein noodles, coconut

Chilean Zucchini Boats with Cilantro Sauce

Large Zucchini
Onion
Oil
Carrots
2 eggs
Parsley
Bread Crumbs

Put a large stock pot of water on to boil.

Cut zucchini in half.  Spoon out the inside leave a thin canoe 1/4 inch thick.  Melon baller works great.  Put in a bowl.  In a skillet add 1 T oil, 1 small diced onion and 2 shredded carrots. Add salt and pepper to taste.  When soft add the Zucchini until cooked through.  Turn off heat.
Beat 2 eggs in a separate bowl. Add a handful of chopped parsley.  To the  zucchini mixture,  stir in approximately 4 T of bread crumbs, 1 T at a time to make a paste of the mixture, not too hard.  Then add the egg.  Stir well. 
Put the zucchini canoes in the boiling water for 2-3 minutes until soft.  Place them on a jelly roll pan.  Stuff with the zucchini mixture.  Sprinkle with bread crumbs. Top with cheese optional.
Bake at 375 until golden brown.  Time varies depending on size. Approx 15 minutes plus.

Cilantro Sauce

1 bunch of cilantro
1 egg
1 T oil
1/4 -1/2 tsp salt
juice from one whole lemon
1 clove garlic
1 yellow wax pepper or anaheim, include seeds
1/2 jalepeno

Place all in blender. Blend until smooth.  Drizzle over zucchini boats.

Turkey Enchiladas

I had a turkey in the freezer that needed cooked, so we had these on the fourth of July for lunch!
My family loved them.

2 cups shredded Cheddar and Monterey cheese blend


1 onion, chopped

1 (2 ounce) can sliced black olives

24 (6 inch) corn tortillas
 
1 batch Texas enchilada sauce
 
1/2 can salsa verde
 
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x13 inch baking dishes.


2.In a small bowl, combine the cheese, onion, and black olives.

3.In a small skillet, heat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.

4.Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom  of pan is covered with enchiladas. Spread enough sauce over to cover.

5.Repeat process in second pan spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.  Pour salsa verde over the top before serving.  Serve with mock sour cream (see sauce recipes)

Coconut Curry with Greens

1 small onion, chopped
2-3 cloves garlic, diced
1 inch piece of ginger diced or 1 tsp ginger dried
1 tsp salt
1-2 tsp curry powder
1 med sliced carrot
2 cup fresh greens (spinach, kale etc) or 10 oz frozen spinach
2 cups cooked black beans
14 ounce can diced tomatoes
1 can coconut

Place onion, garlic, ginger, seasonings, and about 1/4 c water in a medium sized kettle. Cover and simmer for 3 minutes.
Add the sliced carrot, cover and simmer for 5 more minutes.
Add the chopped greens and simmer 3 more minutes, adding a little mroe water if needed.
Add beans , tomatoes, curry, milk. Heat and serve over rice.

Scalloped Potatoes

6 c thinly sliced potatoes
1 onion, sliced into rings
1 can coconut milk (lower fat version: 1 cup each coconut milk and water blended with 2 T flour)
1/2 T onion powder
1/2 tsp garlic power
1 tsp salt

Boil Potatoes adn onions in 6 cups water with 2 tsp salt for 5 minutes.  Drain and place in an 8 inc oiled casserole dish.  Combine milk with seasonings and pour over potatoes, presing them firmly into the milk.  Sprinkle with paprika.
Bake uncovered at 400 for 45 minutes.

Honey Cilantro Shrimp Tacos

Ingredients

Nonstick cooking spray

1 large onion, sliced into strips

2 bell peppers, sliced into strips-one yellow one red

3-4 cloves garlic, chopped

1/2 to 1 jalapeno (remove seeds if you don't like it hot.)

1 1/2 lb. precooked cocktail shrimp, tails removed

4 tbsp. honey

3 tbsp. fresh cilantro, chopped

2 tsp. coriander

2 tsp. cumin

salt and pepper to taste

Corn tortillas or small flour

Directions

Spray skillet over medium heat. Add onion, garlic, bell peppers, and jalapeno. Cook until onions are transparent, about 5-10 minutes. Add shrimp and cook only until warmed through. (The longer they cook, the more they lose water and shrink.)

Drain mixture in a colander, return to skillet and stove, lower the temperature of the stovetop to low. Add cumin and coriander, salt and pepper to taste.

In a small bowl, combine honey and chopped cilantro. Place shrimp mixture in tortilla and top with a spoonful of the honey/cilantro mixture. You can top with salsa or sour cream if you wish (but not too much, you want to be able to taste these flavors) SO LOW FAT and YUMMY! Enjoy

Gallo Pinto

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

Sweet red pepper, chopped

2 garlic cloves, minced

3 cups cooked quinoa

2 cups canned black beans, drained and rinsed

1 ½ cup cooked corn (optional)

1 teaspoon ground cumin

1-2 tablespoons Worcesteshire sauce



2-3 tablespoons lime

salt & freshly ground black pepper, to taste

fresh cilantro coarsely chopped

Directions

Heat oil in a large skillet over medium heat. Add onion and pepper, sauté until it just begins to soften. Add garlic and sauté for about 5 minutes, or until onion is golden and pepper has turned color. Stir cumin and Worcestershire into onion and garlic. Next, add beans, corn and quinoa. Stir quickly and adding lime one tbsp at a time, cook until mixture is heated through. Add salt and pepper to taste. Stir in chopped cilantro and quickly remove from heat.





Serve in warmed corn tortillas with salsa and avocado. Mango salsa is our favorite.