Wednesday, August 20, 2014

fish tacos with broccoli slaw

J's birthday dinner this year, based on this recipe.

Fish:
1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
sprinkle of cumin
Kosher salt
 
Slaw:
1 bag broccoli slaw (recipe calls for 1/2 head savoy cabbage, shredded)
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup rice vinegar (recipe calls for white)
2 tablespoons honey
1/4 cup canola oil
Kosher salt
 
8 flour tortillas
 
Fish:

Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil, cumin and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

Slaw:

In a small bowl, combine the vinegar, honey and oil. Add to the broccoli, scallions and jalapeno and toss until well dressed. Season with salt, to taste. If using within a couple of hours, let it sit at room temperature; if making this ahead, refrigerate until ready to use.

To cook and assemble:

Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

1 comment:

hefk said...

And with a baby strapped to you!
Impressive.

Sounds awesome.