I must start this post with an apology. I've been a bad blogger. I can't believe I haven't posted since December! Sorry for the long delay between posts everyone.
Maybe it was the long winter that has kept me from posting because today happened to feel very spring-like. I think the it was the warm weather than inspired me to fire up the grill and make these tacos. Most fish tacos I've seen involve battering and frying the fish. I actually prefer grilling the fish. I love the smokiness and char that the grill brings. And as much as I love fried food, I dislike making it at home. I think it would be great if you sauteed the fish as well, but if you can grill it, that's the way to go.
Taking my cue from the traditional cabbage garnish, I accompanied my version of fish tacos with a cabbage and radish slaw. My thinly sliced cabbage, radish, and onion was simply dressed with lime juice and seasoned with salt and cilantro. The garnish is definitely not something my kids would eat but it does go really well the the fish. My kids got a little cheese on theirs.
I used tilapia this time but you could use cod, snapper, or even shrimp. I basically marinate the fish in olive oil and spices while the grill is preheating. If you wanted, you could marinate for a few hours or even overnight. However, if you do go longer than 20-30 minutes, do not add any salt until just before cooking. The same goes with citrus. I didn't use any in mine because the slaw had lime juice in it but if you do add some to the marinade, leave it out if you're going to marinate a while. It could turn the fish mushy.
Again, you could make this indoors by cooking the fish on grill pan or sauteing. You could toast the tortillas over an open flame of your stove or even in a super-hot, dry pan. This is definitely an a quick meal that's perfect for a weeknight.
FISH TACOS WITH CABBAGE AND RADISH SLAW
Ingredients for tacos: 4 tilapia filets, corn tortillas, 1 clove of garlic, smoked paprika, cumin, chile powder, salt, olive oil
Ingredients for slaw: 1/4 head of julienned green cabbage, 6-8 radishes sliced thinly, 1/2 small red onion sliced thinly, handful of chopped cilantro, juice of 1 lime, salt & pepper.
- Combine the julienned cabbage, sliced radishes, sliced onions, cilantro with the juice of 1 lime and salt & pepper to taste.
- Set aside.
- Preheat grill.
- Spread out tilapia filets in a shallow dish and season liberally with the paprika, cumin, and chile powder.
- Using a microplane grater, grate in 1 clove of garlic.
- Dizzle in enough olive oil to coat and mix the spices and oil unti lthe fish is evenly covered.
- Season with salt.
- Grill on both sides until the fish is cooked.
- Toast the corn tortillas on the grill while the fish is cooking.
- Assemble the tacos and eat!