Receta Fish Tacos With Mango Slaw And Avocado Lime Dressing...
When I returned from visiting The Girl and Baby Max, I came home to a bit of a surprise/shock/source of irritation that knows NO bounds! The mister, who had apparently way too much time on his hands while I was away, took it upon himself to rearrange the cave/pantry.
The hall closet, under the stairs has been called the cave since we've lived here...as it was a dark and dreary place - a place where we threw everything we didn't know what to do with. And then one day I had a bright idea and I turned the cave into an extra pantry! It was a stroke of genius - and gave me a way of storing all of my canned goods and then some. I put everything right where I wanted it...where it made SENSE TO ME...so when I came home and discovered, to my HORROR, the mister had rearranged MY PANTRY, well, let's just say that I had to put myself into time out to keep from raging at him! The nerve! The gall! I waited until I was calm to confront him about this egregious over-stepping of boundaries...and it took me THREE WEEKS to get myself calm...so...today, in my sweetest voice, I say to the mister, "Dear...I noticed you rearranged the cave?" His chest swells with pride. I continue, "Now sweetheart, how would you like it if I went into your nerve center and rearranged all of your files?" He stammers for a defense - for which he has none...and I stop him, putting my finger to his lips I gently say, "If you EVER touch my pantry again, EVER, you will find your office looking like Hurricane Katrina has paid a visit." I may or may not have threatened to take our daily detente to DEFCOM One...and to his credit, he said nothing...because what justification could he had have for moving the soups next to the corn? Or the jams next to the chicken stock? I'm not letting the mister off the hook with just a warning...oh no...he's NOT getting dessert for at least a week AND...AND...he's going to have to eat healthy! That'll fix him!
Eating healthy has never been a priority ...just eating good food is all we've cared about...and if it was healthy, we considered it a bonus. But now that the mister has to be punished we are eating healthy all this week..as a test, to see if we can sustain life without gobs of butter and fat. Crunchy cabbage, mango, radish, onion all go into the making of the cole slaw and then it's transformed from an ordinary, albeit tasty salad to an extraordinary one with the dressing...avocado, yogurt, lime...in a word? Amazing. And when I say amazing I mean how can things get better when the adaptable avocado is involved? It's the most perfect food...rich, creamy, with a seductive taste and it's GOOD for you, too! I'm so IN LOVE with my dressing that I entered it in a contest, The Adaptable Avocado Recipe Challenge and I'm going to be on pots and pins until I find out if I've won...oh, just so you know, since this is MY recipe and I've entered it, it means you can't...but you can enter your own recipe - go and check out the site...and good luck to you!
Tilapia is a very mild fish and that's what I used for our tacos...I was going to grill them and skip the pan frying but SOMEONE didn't fill the propane tank! So, with a very light coating of seasoned flour - salt, pepper and lime zest, and a bit of canola oil in the pan, the fish was cooked to perfection and ready to be dressed. If you're not a fan of fish tacos, use chicken, this slaw/dressing is excellent on either.
This really is good...dang good...4 dangs worth! And if you want to just eat the cole slaw and dressing by itself - by all means do...it can stand alone and hands down it'll beat any slaw you put it up against...I guarandamtee it!
Fish Tacos With Mango Slaw and Avocado Lime Dressing - Pots and Pins
For the Cole Slaw:
1/2 head savoy cabbage, shredded
1/2 head green cabbage, shredded
- 1 mango, peeled, pitted and finely diced
- 6 radishes, julienned
- 4 green onions, finely chopped
- 1/4 cup cilantro, chopped
- For the Dressing:
- 1/4 cup olive oil
- juice of two limes
- salt and pepper to taste
- 1 cup plain yogurt
- 1 avocado, peeled and seeded
- For the Fish:
- 6 tilapia fillets
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- zest from half a lime
- 3 tablespoons canola oil
- 8 flour or corn tortillas
Make the Cole Slaw: Put all ingredients in a large bowl and gently toss.
Make the Dressing: Put all ingredients in the bowl of a food processor or blender. Process until smooth, about 10 seconds. Remove to a small serving dish. Cover with plastic wrap and refrigerate until serving time.
Make the fish: Rinse and dry, with paper toweling, all of the fish fillets. In a plastic Zip-lock style bag, combine the flour, salt, pepper and lime zest. Put two fish fillets at a time into the bag and gently toss to coat. Repeat with remaining fillets. Shake off excess flour. In a large skillet, heat canola oil until hot, add three fillets and cook about 4 minutes on each side until fish is golden brown and flaky. Remove to a plate and keep warm with foil. Repeat with remaining fillets.
To assemble: In a small skillet, warm tortillas, one at a time, about 30 seconds on each side. Place tortilla on a plate, top with a couple of pieces of fish, a generous serving of slaw and a tablespoon or two of dressing. Roll up and eat! Serves 4 (two tacos each).
The mister was not the least bit amused when this was all he was served...and when he found out there was no dessert he looked down-right sad...paybacks are painful!