Fish Tacos

Fish tacos are as easy to make as your regular tacos with ground beef.  A few fillets of tilapia or other delicate white fish, some shredded cabbage, pico de gallo, and you have perfection in a corn tortilla.  I'd never had fish tacos until a few years ago, but David loves them...and asked me to try and replicate them at home. 

I've tried to streamline the process by using some components that are pre-made.  Not only does this make it easier for me...it makes it easy for you too! 

Please buy the freshest fish you can...every grocery store has fish on special during Lent.  Don't buy it prepacked in the frozen section...get some from behind the fish counter.  It might have been pre-frozen...but it usually hasn't been out as long.  And if you keep going back to the same grocery store, the nice guys behind the counter will recognize you and give you a clue as to what will go on sale within the next few days.  I know fish can be expensive, but spending just a little bit more money really makes a different when you're buying seafood. 

Fish Tacos

2 pounds tilapia fillets (or other mild whitefish like cod)

2 tablespoons Old Bay seasoning

Salt and black pepper

2 tablespoons olive oil

2 tablespoons lime juice

2 whole limes, quartered

2 whole lemons, quartered

1 bunch fresh cilantro

1 package (16 ounces) prepared coleslaw mix

2 cups prepared pico de gallo
Prepared tarter sauce for serving (optional)

1 package (30 count) corn tortillas

Preheat the oven to 400 degrees.  Sprinkle both sides of the tilapia fillets with salt, pepper, and the Old Bay.  Lay the fish out in a single layer on a baking sheet, and drizzle with the olive oil.
 

Bake for 6-10 minutes or until the fish flakes easily with a fork. 

Tilapia is pretty thin, so if your fillets are very small, they'll be done in no time.  Larger, slightly thicker fillets will take a couple minutes longer.  Also keep in mind any fish will continue to cook on the plate, so if you undercook the fillets just a hair, by the time you serve them, they'll be done. 

While the fish is cooking, toss about 3 cups of the coleslaw mix with some salt, pepper, and lime juice.  Set aside for a few minutes. 

If you'd like, you can use 1/4 of a head of red cabbage, shredded, but the coleslaw mix I got was free, along with 6 other items at HEB if you bought 2 pounds of fish.  So I figured why not use it?  Nobody in our house cares for traditional coleslaw with the mayo-based dressing, so I had to come up with another way to use it. 

To serve, stack 2 corn tortillas together on a plate.  (Corn tortillas aren't as sturdy as their flour counterparts...so traditionally, 2 are used for fish tacos).  Lay a piece of tilapia on top (cut the fillets into smaller portions as necessary)...

and garnish with some of the coleslaw mix, a spoonful or so of pico de gallo, a couple cilantro sprigs, and a squeeze of lemon or lime juice.  It's up to you. ;-).  David likes tarter sauce with his fish taco...but I don't, so it's optional. 

I have to give a little shout out to this condiment tray I found at a garage sale for $1.00.  It makes taco assembly easy...because all your toppings are on one dish, and you don't have to pass everthing back and forth. 

So there you go...simple, fresh, and figure-friendly!  Of course, if you fried the fish, that would be heavenly...but weeknights are so busy, I really don't have time to mess with the deep fryer.  And everyone I know gave up sweets and such for Lent...so did I...and I don't want to sabotage anyone with deep-fried fat. 

Hope you enjoy...next week I'll have another meatless dish.  What will it be?  Shrimp?  Soup?  Salad?  Make sure you check back to find out!

God bless your table tonight!