Did you get enough Mexican food at your Cinco de Mayo fiesta? I was going to post this recipe for the event but we were out of town the week before and then I got sick when we got home and it didn't get posted. For anyone having fiesta withdrawals, here you go. For years I was pretty plain and simple when it came to tacos. In my mind it was, as my sister says, strictly a beef and bean zone. There's an awesome little taco place in Fort Worth called Fuzzy's Tacos. Could they have picked a grosser name?! It's kind of an iconic place though and has a band of loyal followers. You'll see fans around town with bumper stickers and t-shirts. They have the BEST queso ever. Anyway, it was there that I was first introduced to the idea of a fish taco. After hearing rave reviews from my husband, I decided to give the fish taco a try. I was pretty skeptical but after one bite, I was hooked like a fish and there was no turning back. Now if I see fish tacos on a menu, I usually go for it. They are one of my favorites! And because it's always super awesome to find a great homemade version of your favorite take out, this recipe right here is a gem. It's not necessarily like the Fuzzy's Tacos version but it's a dang good fish taco that keeps me coming back for more. Now if I could just figure out their queso!
Roasted Corn Slaw
1 cup frozen whole kernel corn
2 tablespoons mayonnaise
1 tablespoon lime juice
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
2 cups finely shredded cabbage
Coat a large skillet with cooking spray and heat over medium high heat. Add frozen corn, spread to a single layer. Cook without stirring for 3 minutes, stir. Continue to cook for another 2-3 minutes, stirring occassionaly. Transfer to a bowl to cool completely. While corn is cooking, in a separate bowl, stir together the mayonnaise, lime juice, salt, cilantro and cabbage. Add cooled corn and gently stir in. Place slaw in refrigerator and prepare the fish tacos.
Cilantro Lime Fish Tacos
1 teaspoon olive oil
1 small white or yellow onion, finely chopped
4 garlic cloves, finely minced
1 jalapeno pepper, seeded and finely diced (optional)
2 ripe tomatoes, chopped
3 tablespoons fresh lime juice
1 pound tilapia
Salt and pepper to taste
1/4 cup chopped fresh cilantro
8 5-inch white corn tortillas
1-2 ripe avocados, sliced
Lime wedges and cilantro for garnish
In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized pieces, until the fish is cooked through and the liquid in the skillet is somewhat reduced. Be careful not to stir too much or the fish will break into mushy bits. Season to taste with salt and pepper. Stir in the cilantro. Heat the tortillas. Scoop the fish mixture into the corn tortillas and top with the Roasted Corn Slaw and avocado slices.
Source: Tacos - Mel's Kitchen Cafe; Slaw - Lady Behind the Curtain