Quick-cooking, flaky, versatile tilapia is an excellent filling for fish tacos. The mild heat of chili powder is tempered by the slaw, which gets fresh flavor from tomato, cilantro, and lime. For an easy flavor and fiber boost, heat canned black beans with a little cumin and black pepper and serve on the side or as an extra topping for the tacos.
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Fish Tacos with Cabbage Slaw
4 cups very thinly presliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 Tablespoons fresh lime juice
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas
Combine first 4 ingredients in a large bowl. Add juice, 1 Tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
Yields 4 servings.
MF&L Staff at Maine Food & Lifestyle magazine.