When you think of tacos you may not think of fish but don’t discard the idea, they really are wonderful. Everyone has their own theory of how fish tacos should be made. I personally have learned that you need to use the correct fish. The fish needs to be a firm, dense type not one that is thin and tends to fall apart. Shark, cod, swordfish or snapper are good ones to use but I know most of us either can’t afford shark or swordfish so just be sure to have a firm fish. The other disagreement many people have is if the fish has to be fried. I don’t think it does. I grill mine or if it’s too cold I will fry it in a pan on the stove that has been sprayed with Pam Olive Oil. The slaw is the other important factor to your fish taco. The crunch is great with just the right spice to it. I also use Bandorita corn tortillas but now that I have found a no fat flour tortilla by the same company I use those too.
1 pound fish (of your choice as long as its a firm fish)
2 tsp. minced garlic
1 lime juiced and zested
1 1/2 cups cabbage slaw mix
cilantro minced to 1/4 cup
2 Tlb. honey
1/2 cup no fat mayo
Bandaretta corn or no fat flour tortillas
Wash and pat dry fish. Rub with some lime zest and garlic. Grill fish on foil that has been sprayed with Pam olive oil until done. As fish cooks prepare the cabbage slaw. Mix cilantro, honey, lime juice, and no fat mayo together in a bow.. You can add jalapeno for some more zip to the slaw. Add the cabbage mix and fold to incorporate it all together.
Warm your tortillas. Remove fish from grill and let set for about 10 min. Depending on the type of fish either slice or cut into chunks and place in the center of the tortilla. Add a bit of the slaw mix, fold and enjoy! For comments/questions contact me at firstname.lastname@example.org