The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations by Terri Dien

Author:Terri Dien [Dien, Terri]
Language: eng
Format: epub, pdf
ISBN: 9781641529969
Publisher: Rockridge Press
Published: 2019-12-24T08:00:00+00:00

FOR THE CABBAGE SLAW

½ head green cabbage, finely shredded

½ small red onion, cut into ¼-inch dice

¼ cup loosely packed fresh cilantro leaves

1 small jalapeño, seeded and minced

Kosher salt

Freshly ground black pepper

2 tablespoons sour cream or Mexican crema

1 tablespoon freshly squeezed lime juice

FOR THE TACOS

2 tilapia fillets (1½ pound), each cut into 4 equal pieces

1 teaspoon ground cumin

½ teaspoon chile powder

Kosher salt

Freshly ground black pepper

3 tablespoons vegetable oil

16 (6-inch) corn tortillas

2 limes, quartered, for garnish

1.To make the cabbage slaw, in a small bowl, toss together the cabbage, onion, cilantro, and jalapeño. Season with salt and pepper. Toss with the sour cream and lime juice and keep covered in the refrigerator.

2.To make the tacos, heat a cast iron skillet over medium-high heat. While the pan is heating, season both sides of the fish with the cumin, chile powder, salt, and pepper.

3.Add the oil to the pan. When the oil reaches its smoke point, add the fish and sear on each side for 4 minutes, flipping once. Transfer the fillets to a clean plate and tent with aluminum foil.

4.Wipe out the pan with dry paper towels and return it to medium-high heat. Toast the tortillas, two at a time, for 1 minute each, flipping halfway through.

5.To assemble, break the fillets into small chunks and arrange on top of eight double stacks of tortillas. Lightly season each taco with salt and pepper and a squeeze of juice from the limes. Top with the cabbage slaw. Serve immediately.

VARIATION 1 SHRIMP TACOS WITH CREAMY CABBAGE SLAW: Shrimp tacos are just as delicious and cook up even faster than tilapia!

VARIATION 2 TILAPIA TACOS WITH AVOCADO AND BLACK BEANS: Round out the tacos and make them more robust by slipping in slices of avocado for a creamy element and adding some cooked black beans and thinly sliced radishes.

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