I’m a bit obsessed with Mexican food – the fresh ingredients, the spicy sauces not to mention my jalapeno addiction. I’m trying to eat healthier (less red meat, more seafood and vegetarian meals) so when I was walking through Kensington Market over the weekend I decided to pick up ingredients to make fish tacos for dinner.
First I made coleslaw with shredded red cabbage, red onion and chopped cilantro then left it in the fridge to let the flavors mingle. For the dressing I zested and juiced two limes, added some olive oil, a pinch of cayenne pepper and mixed it in with the veggies. You could add grated carrot too – I would have if I hadn’t forgotten to pick one up. Oops.
I used tilapia, but I’m sure you can use any type of fish you like. I seasoned it with salt, pepper and a pinch of cayenne then cooked the filets in grapeseed oil until done (when it turns from clear to white all the way through).
After heating up the tortillas I added flaked fish to each one, topped with coleslaw and then we used whatever condiments we wanted (chipotle salsa, aioli and tomatillo salsa). Guacamole or diced avocado would be great… but I forgot that too (hey, it was the weekend!)
I’d definitely make these again, they were really tasty and perfect for a night in watching movies.