Here is a light, summery variation on tacos. They are simple and healthy, and rely on fresh, zesty flavors, rather than the heavy beans, sour cream and cheese often found in the meat variety. The fish is marinated, and they are served with a simple slaw and diced vegetables. A typical “unrecipe”, they are easily customizable to suit your tastes.
For the fish:
Marinate any white fish (Cod, flounder or tilapia for example. I used tilapia ) in the juice of 2-3 limes, a tablespoon or two of oil, a clove of garlic finely chopped, and cumin, cayenne pepper, salt and black pepper to taste. Coat the fish and allow it to marinate in the refrigerator for at least 15 minutes, or up to an hour or two. If you try to marinate it too long, the citrus may cause it fall apart.
Grill or broil the fish until cooked through. Set aside.
For the slaw:
Finely shred 1 napa cabbage and chop a big handful of cilantro. Toss with a little lime juice and olive oil and season with salt and pepper.
You can add a bit of chopped red onion to the slaw, but I chose to serve them on the side, since I dislike raw onions so much!
Dice avocado, and fresh tomatoes for additional fillings, or use guacamole and salsa if you prefer.
Heat flour or soft corn tortillas and cover with a kitchen towel to keep warm.
Place a piece of the fish on the taco, add some slaw, and avocado, and tomatoes, sprinkle it with a little hot sauce, roll it up, and enjoy!!
If you are feeling ambitious, try our recipe for fresh flour tortillas here:
The highlight of our meal was someone seeing these shots on instagram, and running over to join us for dinner!
photos: indigo jones instagram