Fish tacos have been one of our staple dishes this summer. They are pretty quick and easy to make and they pack a huge flavor punch. Plus they are really healthy. We have tried various recipes, but so far we like the recipe we found in the June issue of Eating Well the best. It has great flavor and the coleslaw is excellent. This meal is perfect to sit out with on your back porch, enjoy a warm summer evening and a nice cool beer.
Adapted from the June 2010 issue of Eating Well
Adobo rub:
4 t. chili powder
2 T. lime juice
2 T. extra virgin olive oil
1 t. cumin
1 t. onion powder
1 t. garlic powder
1 t. salt
1/2 t. freshly ground pepper
Fish:
Adobo rub
2 lbs. of a white fish such as Mahi Mahi or Tilapia
1 t. oil
Coleslaw:
1/4 c. sour cream
1/4 c. low fat mayonaise
2-4 T. chopped fresh cilantro
1 t. lime zest
2 T. lime juice
1/8 t. salt
Fresh ground black pepper to taste
1/2 t. red pepper flakes
3 c. shredded red cabbage
12 corn tortillas (warmed)
1) mix all ingredients for the adobo rub in a small bowl. Rub it all over the fish and let it sit for 20-30 minutes.
2) To prepare the coleslaw combine sour cream, mayo, cilantro, lime zest, lime juice, salt and pepper in a medium bowl. Mix until smoot. Add the cabbage and toss to goat. Refrigerate until ready to use.
3) Preheat a skillet over medium heat. Add oil to pan to heat. Cook fish on each side until cooked through (about 3-5 minutes per side). Seperate the fish into large chunks.
4) Serve by placing some fish on a corn tortilla and then topping with coleslaw. Additional toppings can include tomatoes, onions, salsa, etc.
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