Patch's Tavern: Fish Tacos with Coleslaw
It's a nice and light dish that's also quick and easy.
Fish Tacos is a great recipe for a summer night. This recipe is delicious, simple and fast to prepare. The cumin gives it great flavor. The coleslaw brings out the flavor in the fish. You will love the crunch of the slaw.
There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. While the original fish taco may not sound that appealing to more modern tastes, this fish taco recipe is made with tilapia that is quite delicious. Tilapia is quick cooking, flaky and versatile.
I first heard about fish tacos from a friend who grew up in Southern California. She always raved about the wonderful Mexican restaurants there that served fish tacos. Years later, I tried my first fish taco and it was very good. I am pretty picky about my fish tacos, but had never tried to make them myself until now. Now that I've found this recipe, I won’t be ordering them at restaurants anymore. Why would I go out for fish tacos when I can make these at home?
You can add tomatoes to the slaw. Serve with avocados, salsa and refried black beans. These tacos would be excellent with sangria or margaritas...Yummy.
Happy cooking and eating!
- 1 – 2 tsp teaspoon extra virgin olive oil
- 1 tbsp lime juice
- 1 tbsp Italian Dressing
- ½ tsp ground cumin
- ½ lb tilapia fillets
- 4 flour tortillas (8 inch)
- 2 tbsp mayonnaise
- 1 tbsp chopped fresh cilantro
- 1-1/2 cups coleslaw blend (cabbage slaw mix)
- ¼ cup shredded cheddar cheese
The original recipe calls for grilling the fish on an outdoor grill (medium heat). I pan fried the fish on a grill pan with a little olive oil. Mix 1 tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, warm tortillas according to package directions.
Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces. Top tortillas with coleslaw, fish and cheese; roll up. Hard tacos will work great as well. Enjoy!