Tuesday, February 12, 2008

Fish Tacos and Red-Cabbage Slaw



I love a good fish taco. I've always been a fan of Guerro's and Z-Tejas' (though I haven't had either in awhile). Recently I tried the Fish Tacos at El Chile and was very unimpressed because they used a lot of red cabbage and it tasted pickled. I realize while making this recipe (and remembered from making sauerkraut my college biology lab) that if the cabbage sits too long in vinegar it will pickle and that must have been what happened at El Chile. That or they're serving an Irish Pickled Red Cabbage Fish Taco.

This recipe would be great for a dinner party. It's fresh, healthy and filling and really tasty. I recommend making the Red-Cabbage Slaw if you're making this for more than two people (or 1/2 the recipe for two) because it's also goooo-ooood.

Ingredients:
¼ cup reduced-fat sour cream
2 tablespoons fresh lime juice
coarse salt and ground pepper
¼ small red cabbage, thinly shredded (about 2 ½ cups)
4 scallions, thinly sliced (about ½ cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tablespoon olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
½ cup fresh cilantro leaves



In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno. Meanwhile, warm tortillas according to package instructions (or over a burner; see below). To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.



(In case you were wondering, per serving: 399 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber)

Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side

Red-Cabbage Slaw (serves 8)
½ cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small red cabbage (1 ½ pounds)
2 medium Granny Smith apples
coarse salt and ground pepper

In a large bowl, whisk together reduced-fat mayonnaise and cider vinegar. Mix in red cabbage, cored, cut into 8 wedges, and finely shredded, and apples, peeled and grated. Season with coarse salt and ground pepper; toss to coat. Refrigerate, covered, until ready to serve.

(In case you were wondering, per serving: 76 calories; 5.2 grams fat; 0.9 gram protein; 9 grams carbohydrates; 1.8 grams fiber)

2 comments:

CK said...

just something about the term "fish taco."

Anonymous said...

I love it! Very creative!That's actually really cool.
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