For the jalapeno coleslaw. I couldn’t get enough of the hot fish and the cool, crisp toppings which are exactly what inspired these fishtacoswith jalapeno slaw
The catch still is that while I am loving every day spent in the kitchen and we are all eating much, much healthier for it – enter these Fish and Fridge Surprise Slaw “Tacos” made with all matter of leftovers, I can’t quite share anything about the projects with you as yet…
FishTacoswith Cabbage and Chile Pepper SlawIngredientsTacos. fish should flake easily with a fork). In bowl toss together fish, tomatillos, oil, garlic, orange peel and lime peel
FishTacoswith Grilled Corn and Red Cabbage Slawprintable recipe for the fish. Grilling the cabbage gave it a much richer flavor and texture than eating it raw, and the corn, cabbage, tomatoes and basil in the slaw came together in such a summery, flavorful "salad" that it was perfect on our fishtacos
After assembling serve the tacos immediately. Generally Fish Taco is made with deep fried fish, but in order to make it healthier I am going to shallow fry the fishwith very less oil
I wanted to make really colourful fish taco’s that were quite basic but still had a bit of a special edge to them so I went with fried hake, pickled carrots and cabbage, red onion, crispy radishes and mango with a very easy dressing made of sour cream and avocado
Combine all of the Slaw ingredients in a large bowl and mix well. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Distribute the fish evenly between the 6 sets of tortillas, and top withSlaw and Avocado-Cilantro Sauce
Toss with the bagged slaw mix and toss until combined. It's time to save time and effort (buy the bag), don't waste food (you know how much cabbage when cut into ribbons, the bag is just the right amount for a BBQ) and still come up with something tasty
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