I still remember the first time I heard someone mention fish tacos. It was nearly 15 years ago. My face contorted and I wanted to vom in my mouth. Tasty, huh. They didn’t sound appetizing…at…all. I imagined tacos that were a combo of Long John Silvers and Taco Bell…bleeeeeeh. But I went for it and took the fish taco challenge.
Thank goodness that was not what they turned out to be. They were fresh. They were NOT breaded. They were spicy with a fresh vinegary slaw on top. And did I mention the cilantro? and lime juice? And grilled corn tortillas? Ya, there was no turning back. I was a fish taco convert. I wanted to tell everyone about the magic of wrapping a blackened tilapia filet into a corn tortilla with cilantro and lime juice. I was ready to shove them in any doubters face.
But now it is hard to go to a restaurant and NOT find fish tacos on their menu. I don’t have to convince anyone that they aren’t a greasy batch of deep fried fish wrapped in a gordita. Not a taco!
I make fish tacos all the time for solo dinners and for guests, blowing their minds and introducing them to the great fish taco movement. I make them similar to the first ones that I had in California so many years ago. Bursts of freshness are with every bite. Definitely don’t skimp on the lime or the cilantro! Top them with a great fresh vinegary slaw, such as this brussels sprout slaw or this cabbage slaw. I also love whipping up a mango salsa to accompany them. Mmmmm. So what are you waiting for? Go start converting people to the fish taco revolution!
Combine seasonings in a small bowl (paprika through salt).
Pat the tilapia dry and then sprinkle seasoning on top and bottom of filets. Place tilapia filets on a parchment paper lined baking sheet. Bake for 10 to 15 minutes, or until fish begins to flake apart with a fork.
Remove the fish from the oven. Flake into large chunks.
To prepare the tortillas, either place them in a single layer in the oven for just 1 to 2 minutes or place over an open gas flame to grill them slightly on the edges. I don’t like to microwave my tortillas because they turn out rubbery.
Now it’s time to MAKE YOUR TACOS! Place fish into tortilla and top with slaw, fresh cilantro, and a generous fresh squeeze of lime juice.
We are all getting antsy around here. Am I right? I hate getting taunted with a few days of warm weather, then blasted with too many days of cold. It’s a terrible tease. Tulips are peaking out of the ground. Trees are beginning to bud. Patio weather one day and then fire-place/wool socks/snuggy weather the next. Ugh.
Does anyone else feel a little bipolar weather insanity coming on? My body and cravings are in a constant state of flux… Sun!!!!! Give me fresh veggies! Give me fresh fruit! More spring greens!!!!
OOOOoooooh wait…clouds? Snow? Blaaaah. Carb me up it’s cold! Where’s the chili? Where’s the chowder? Salad, really???? Why is it not covered in cheese? Helloooo! I like my cupcake handles, thank you very much! Gotta keep some padding on this bod against the polar vortex!
Wait. But NO! Let’s think positive. Let’s all send out SPRING THOUGHTS. (Don’t roll your eyes! I’m trying to quit being so crabby….I said trying, people).
Wish for camping. Wish for tulips. Wish for gardening. Wish for the smell of grills. Wish for the sound of neighbors chatting with each other. Wish that your lawn will mow itself (get a goat). Wish that those cupcake handles will magically disappear once bathing suite season rears its ugly head (or maybe swimming t-shirts will come back in style).
As you send out your good vibes into the world, here is my positive food vibe. I used one of my fave winter veggies, brussels sprouts, to make a springy slaw! Lime and cilantro pump this puppy up another notch. Red cabbage makes this a total beauty to serve. Oh ya, give me a badge! Healthy and Hawt!
Personally, I love this slaw on my fish tacos. Mmmmmm….recipe to come later. So put down the carbs and chili for just a few minutes and try to get a positive spring mind.
Maybe if we all think positive, spring will finally move in for good. But summer will stay asleep for a loooong time.
Remove any brown or spotted out leaves of the sprouts. The sprouts can be shredded several different methods: shredded in a food processor (using the slicing blade), sliced as thin as possible using a good knife, or using a mandolin slicer. Place in a large bowl.
Shred half of a head of small red cabbage or slice as thin as possible. Add the shredded cabbage, cilantro, and green onions to the large bowl.
In a small bowl, whisk lime juice, salt, and olive oil together. Pour dressing over shredded veggies. Toss and allow to sit at room temperature for at least 30 minutes, stirring occasionally to distribute the dressing. Eat up!