Fresh Mex: Fish Tacos
One of my favorite just-wing-it dinners is fish tacos. I LOVE the combination of tangy lime with light, flaky fish and other fresh ingredients. They're ready in under 30 minutes, and they make a perfect meal for enjoying these late summer nights on the patio.
I don't mess around with trying to deep fry my fish in glutinous breading (or non-glutinous breading...even more complicated). Too many steps, calories, and grease. Lime juice and garlic salt is all you really need for wonderful flavor. Besides - all these other toppings are like sensory overload anyway, so you won't miss the artery-clogging fish coating. If my flavor-and-texture-obsessed mouth is happy with it, surely yours can be too.
The cabbage slaw is my all-time favorite side dish and topping. It's so simple! And loaded with anthocyanins (potent antioxidants that are also anti-inflammatory, anti-tumoral, anti-carcinogenic, antimicrobial...etc) which give cabbage that purple color. This version, like in a previous recipe I posted, is my Fresh Mex edition. Stay tuned for the American, Italian, and Asian adaptations!
Since I'm pretty wary about most corn, knowing that there's little to no corn in the US that isn't GMO and saturated with dangerous pesticides, I like this brand. They're the makers of "Ezekiel Bread," and I find them at Sprouts and Natural Grocers. Soaking and sprouting grains and nuts helps activate their nutrients, and helps remove "anti-nutrients" like phytic acid that inhibit the absorption of nutrients in our bodies. This makes grains and nuts more digestible and less inflammation-producing. So if I'm going to eat corn, I feel much better when it's organic and sprouted!
These fish tacos can be modified however you like. Just make sure you've got a tangy component (like the slaw), a creamy component (like the avocado) a salty component (like crumbled cheese) and a bright fresh herb (like cilantro) to top it off. Cali-style substitutions or additions I like are:
- Green salsa
- Chevre (creamy) goat cheese
- Sunflower seeds
Experiment and have fun with your food! The more variety the better!
Makes 4 servings
- 12 small tortillas
- 2 cups cooked quinoa
- 1/2 lb. cod, tilapia, or other white fish
- oil for cooking
- 3 limes
- 1 1/2 tsp garlic salt, divided
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Crumbled cheese (like queso fresco, feta, or crumbled goat cheese)
- 1 cup Lime-Cabbage Slaw (mix 1 cup shredded red cabbage, juice of 1 lime, cilantro)
- Make the cabbage slaw and set aside.
- Season the fish. In a bowl, squeeze juice of 1/2 a lime over the pieces of fish and add 1/2 tsp garlic salt.
- Cook the fish. Heat oil over medium-low heat in a nonstick skillet. Add fish to skillet, flipping the pieces halfway through. It will be opaque all the way through and flaky when done, about 5-6 minutes depending on the thickness.
- Remove the fish from the pan and cover with foil or a lid.
- Warm quinoa. Add quinoa to skillet to warm if using leftover quinoa. (If quinoa is freshly made, mix in 2 Tbsp of oil.)
- Season quinoa. Add juice of 1 lime and remaining 1 tsp of garlic salt to the quinoa.
- Warm tortillas for a few minutes in skillet with lid, or wrapped in a damp paper towel covered in foil in a toaster oven. (Or - wrap in damp paper towel and put in microwave 30 seconds.)
- Serve. Top tortillas with quinoa, slaw, fish, avocado, cheese, cilantro and a lime wedge. Serve with chips and salsa (or your dietary needs equivalent) and a sparkling festive drink.