Fresh ingredients are all that my family and I want to eat in the summer. Here’s another easy recipe we enjoy.
Fish Tacos with Purple Cabbage Slaw (serves 6)
Adapted from Chop, Chop; The Fun Cooking Magazine for Families Summer 2012 issue
½ head red cabbage, sliced thin (or a bag of fresh shredded coleslaw mix to substitute for cabbage and carrots).
2 carrots, grated
4 green onions, sliced thin
1 cup fresh cilantro, chopped
¼ cup canola oil
¼ cup rice vinegar
½ fresh lime juice (1 tablespoon)
½ teaspoon salt
¼ teaspoon pepper
Place vegetables and cilantro in a large serving bowl. Whisk together the remaining ingredients for the dressing. Pour dressing over vegetables. Toss to coat and place in refrigerator until ready to eat (or up to 2 days).
1-1/2 pounds halibut, tilapia, or cod fillets, cut into 6 equal pieces
2 tablespoons canola oil
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
1 clove garlic, minced
Measure oil, spices, salt, and garlic in a shallow bowl and mix well. Coat fish and set aside while heating 1 teaspoon oil in non-stick skillet. Cook fish for 3 minutes and turn. Cook an additional 3 minutes or until fish is opaque and breaks easily. If you need to cook in batches, place cooked fish on a clean plate and cover with foil to keep warm.
12 small corn/whole grain tortillas, warmed
2 ripe avocados, diced
Purple cabbage slaw recipe
Salsa and Plain non-fat Greek yogurt
Place a tortilla flat on a plate. Assemble taco with ¼ cup slaw, ½ piece fish, and additional toppings, as desired. Repeat for each tortilla and individual taste. Enjoy!!