I have been working on this post for quite some time, but I am glad I waited, because it took me a while to get it right. Now I suspect they will be in the regular rotation. There are a couple components, but most of them can be made ahead of time and kept in the fridge for weeknights, which is very convenient because these are delicious and the perfect antidote for the crappy days that occasionally pop up during the week.
These are fairly basic, in that there aren’t too many components. You could absolutely change this up and add your own twists. Pico de gallo, guacamole instead of just avocado, cotija cheese. Find your bliss! You do you! I will tell you though, the sauce is key. This one is really spicy, but the spice is from sriracha, so it’s flavorful round spice, not the kind that smacks your mouth and makes your eyes water. And it is mellowed by the slaw and the avocado. The slaw is a little bit sweet and adds good crunch, and the fish is fried in beer batter, which makes everything delicious. I usually just use tilapia, because it is easy to find and cheap, but any white fish would be excellent. And I prefer flour to corn tortillas for these, but you can absolutely switch those out. I generally like to have both in the fridge anyway. If you have the slaw and the sauce on hand (and they both keep pretty well) these go together in about 15 minutes. Easy peasy.
All the things:
1. I am still studying for the Series 79. It is miserable. I need it to be over.
2. I’m going back to Cali, Cali, Cali. Another California trip for this girl in April. The ladies are going to Sonoma and San Francisco, and I couldn’t be more excited. It’s my favorite place on earth.
3. I am trying to eat healthy lunches, so I decided to make a salad on Sunday to bring with me for the week. The first one was quinoa, edamame, red cabbage and carrots with an orange soy vinaigrette. I ate it with avocado on it. It was delicious.
4. I am STILL reading The Goldfinch, but only because I have a job and a non-profit and a test to take so I can’t just read without stopping. It is GREAT.
5. Speaking of non-profits – IGNITE the NITE is February 27th! Get your tickets Bostonians! It is going to be an amazing time again this year!!
6. It’s almost the Superbowl! The most glorious snack filled day of the year. I mean, I could not care less about who wins this one, but I can make snacks, so that’s pretty good.
7. I still couldn’t love anything more than I love my new camera. I can’t wait to be done with this test so I can spend some good quality time with it and learn all the tricks.
8. Make these tacos asap. You are going to like them.
For the Tacos
8 pieces batter fried fish (see recipe below)
8 flour tortillas
One avocado, sliced
2 cups cabbage slaw (see recipe below)
Spicy sauce (see recipe below)
Warm the tortillas (if you have a gas stove, toast them over a burner. It is delightful.) Lay one piece of fish over each tortilla. Top with avocado slices, slaw and sauce.
For the Fish
2 Tilapia filets, each cut in four strips lengthwise
1 cup all-purpose flour
Pinch of cayenne pepper (optional)
Salt and black pepper
1 cup beer of your choice (I really like Negra Modelo or something similar, but Bud Light works just fine)
Oil for frying
In a medium bowl, mix together flour, cayenne if you are using, a generous pinch of salt and a pinch of black pepper. Add the beer and whisk to combine. Add the fish to the batter and make sure all the pieces are coated well. Heat 1/2 – 3/4 of an inch of oil in a large (10″) high sided frying pan over medium high heat until it shimmers. Test it by dropping in a bit of the batter, if it starts to puff and turn golden right away, the oil is ready. Drop four pieces into the oil and cook until the bottom is golden brown and flip, cooking the other side the same way, about five minutes total. Remove the fish to a plate lined with a paper towel and sprinkle with salt. Repeat with the second batch of fish. Voila!
For the Slaw
¼ head red cabbage, shredded
1 carrot, peeled shredded (in a food processor or on a box grater)
Chopped cilantro to taste (this is personal preference, though I don’t love cilantro, and I still like quite a bit in this slaw)
¼ cup rice vinegar
1 tbl neutral oil, like canola
1 tbl honey
2 tsp salt
Combine the shredded cabbage, the carrot and the cilantro in a large bowl. Combine remaining ingredients in a small bowl and mix well to combine. Pour the dressing over the vegetables and refrigerate. (Let sit for ideally an hour or so before using to allow flavors to meld)
For the Sauce
½ cup mayo
½ cup sour cream
¼ cup whole milk
¼ cup sriracha (this is a lot. Feel free to use less if you are nervous. The final product is really spicy on its own, but meshes really nicely with everything on the taco.)
2 cloves garlic mashed to a paste with a pinch of salt
1 tbl soy sauce
Zest and juice from one lime.
Combine all the ingredients in a medium bowl and stir well to combine. This makes a lot, but leftovers obviously keep (and you’ll use more than you think, I suspect)