The tacos strike once again! Seriously, I think I could eat tacos every day for the rest of my life and never tire of them. There are just so many ways to make them, and so many wonderful combinations to explore. Did I ever tell you how my brother used to hate tacos, thinking they were not enough for a meal?! Taco night was one of my favorite family dinners growing up. I would get so excited, and be thinking about dinner all day long. My brother, on the other hand, would endlessly moan and groan about it, saying they were basically just sandwiches, and thus, boring…. ummm.. okay?! Obviously, he was crazy. Luckily he has changed his tune, and now understands the wonderfulness that is the taco. When Ron told me he had never had fish tacos, it became my mission in life to make some. This gave me an excuse to put tacos on the menu again, and also gave me a use for some of the tilapia in my freezer. I also had half a head of cabbage in my refrigerator begging to be made into a slaw, so it was definitely meant to be. These tacos were awesome! A little spicy from the Cajun seasoning and the chipotle aioli, and balanced out by the refreshing and light cilantro lime slaw. So so good!
Blackened Fish Tacos
1 lb flaky white fish (I used tilapia)
3 Tbsp butter, melted
2 Tbsp Cajun seasoning (store-bought or homemade- I used this recipe)
2 Tbsp olive oil
8 corn tortillas
Cilantro lime slaw (recipe follows)
Chipotle Aioli (recipe follows)
1. Brush fish with melted butter, and sprinkle on both sides with seasoning.
2. Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add fish and cook for about 3 minutes on each side, until fish is cooked through. Remove from pan, and flake with a fork.
3. To assemble tacos- warm corn tortillas in a a skillet, or in the microwave. Put some fish in the tortilla, add some slaw, and top with chipotle aioli.
Source: Tide and Thyme
Cilantro Lime Slaw
4 cups cabbage, finely shredded
1/3 cup cilantro, chopped
4 Tbsp lime juice
2 Tbsp vegetable oil
Salt, to taste
1. Add all ingredients to a large bowl, and toss to combine. Chill for at least an hour before serving, to allow flavors to meld.
Source: Muy Bueno Cookbook
1/3 cup mayonnaise
3 Tbsp sour cream
3 Tbsp chipotles in adobo sauce, chopped
2 Tbsp cilantro, chopped
Juice from 1/2 a lime
1. Add all ingredients to a small bowl, and mix together to combine. If you’d like the aioli to be a smoother consistency, you can blend all the ingredients together in a food processor.
Source: Tide and Thyme