ode to the fish taco

It's cold here in the midwest.  And unless you've lived under a rock for the past couple months, you know that the east coast's (read: Boston's) snow totals this year are positively biblical.  So on a freezing February evening, one can dream about summer and make oneself a fish taco and some spicy cole slaw.  One almost always feels better doing so.  





Make the cole slaw first.  If you have time to make it in the morning, better yet, because the longer it sits the more pickled and spicier it gets.  I've blogged this cole slaw recipe before:  it bears repeating because it it really stinking good. Recipe below.




For the tacos, take a few fillets of tilapia. Cut  in half along the midline and then once across, so you have four pieces per fillet.  Dry them with some paper towel, salt them and let them sit for a few minutes.  Mix up a magic potion of cumin, corriander and paprika (for four fillets use 1/2 tsp paprika and 2tsp each the other) and coat each piece generously in this yumminess.  Put some flour on a plate and press each side of the fish into the flour and set aside.   Heat up some vegetable oil in a large fry pan on medium high.  When it's hot, add the fish and cook about 3 minutes per side, until it's cooked through and golden brown.  Take out of the oil and set aside. 

 Heat up a couple tortillas, cook up some brown rice or quinoa,  assemble the whole yummy mess on your tortilla, take a bite, and think about summer. 

I swear, it's coming.  Right?

Fish Tacos and Spicy Cole Slaw -  from Ten Dollar Dinners  by Melissa d’Arabian.
Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients
for the slaw
½    small red cabbage, halved and sliced crosswise into thin strips (about 3 cups sliced cabbage)
¼    red onion, thinly sliced lengthwise
1    small jalapeño pepper, thinly sliced crosswise
2    tablespoons roughly chopped fresh cilantro
1    lime
½    cup white vinegar
1    teaspoon sugar
1½    teaspoons kosher salt

for the tacos
2    6-ounce tilapia fillets
1    teaspoon kosher salt
1    teaspoon ground coriander
1    teaspoon ground cumin
¼    teaspoon sweet paprika
2    tablespoons all-purpose flour
2    tablespoons vegetable oil
8    6-inch fresh corn tortillas

To make the slaw: Place the cabbage, onion, jalapeño, and cilantro in a medium bowl. Slice the lime in half lengthwise and then cut one half into 4 wedges; set aside for serving. Juice the remaining lime half into a small bowl. Add the vinegar, sugar, and salt and whisk to dissolve, then pour the vinegar mixture over the cabbage mixture. Toss and squeeze with your hand to combine and set aside. Stir and squeeze the slaw every 5 to 10 minutes while you prepare the fish.

To make the tacos: Divide each tilapia fillet in half along its center seam (so you have 4 long pieces) and then halve crosswise so you have 8 pieces. Set the tilapia on a plate and blot dry with paper towels. Sprinkle both sides of the 8 pieces with the salt. Mix the coriander, cumin, and paprika together in a small bowl and sprinkle the spices over both sides of the fish, patting them on gently. Place the flour on a plate and lightly coat both sides of the fish in flour.

Heat the oil in a large skillet over medium-high heat. Add the fish and cook until golden and crisp on both sides, 4 to 6 minutes total. Use a spatula to transfer the fish to a plate and set aside.
Heat a medium skillet over medium-high heat and place a tortilla in the pan. Cook the tortilla until it’s warmed through and pliable, 30 seconds to 1 minute, turning it over midway through. Place the tortilla on a kitchen towel–lined plate and wrap loosely, folding the edges of the towel over the tortilla to keep it warm. Repeat with the remaining tortillas, stacking and covering them as you go. Place 1 piece of fish inside each tortilla, top with cabbage slaw, and serve with a lime wedge.