Sunday, November 3, 2013

My Cooking Attempts: Tacos de Tilapia with Chipotle Slaw

Not only is tilapia super easy to work with, but it's budget friendly, has low mercury, and is, generally, eco-friendly. I tend to buy a large bag of individually wrapped frozen tilapia and throw it in the freezer. Then, when I need something fast and easy to make for dinner, I'm prepared like a freakin' Boy Scout! Since it's a beautiful warm day, although we are officially in Fall, I decided to make some fresh tilapia tacos for dinner.
I like my tilapia marinated in tequila and, more often than not, I will play "one shot for the fish, one shot for Danielle." Play it, it's fun!!!

4-6 tilapia fillets
1/4 cup tequila
1 lime, zest and juice
1 tablespoon honey or agave
Salt and pepper

1 bag (14 ounces) cole slaw mix
   Note: Use the classic mix, with green and red cabbage and + carrots. You can always buy the veggies individually and slice them yourself. I don't do that because the remaining cabbage just wastes away in my fridge.
1 bunch of green onion
1/2 a red onion (or less, if you aren't a big onion fan)
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 limes
2 tablespoons of honey
1 can (7 ounces) chipotle chiles in adobo sauce
Salt and pepper

1 avocado
Corn or flour tortillas.

Ready? Let's go make some tacos!

Doesn't it look like I'm making an alcoholic drink????
Zest the lime into a small bowl. Then slice and squeeze the lime juice into the same bowl. Add tequila and whisk in honey or agave. Season with salt and pepper. Place your tilapia in a gallon freezer bag and add marinade. Marinate in the fridge for at least 30 minutes.

While the fish marinates prepare the toppings.... Gather your slaw veggies ingredients: cole slaw mix, red and green onion.

Open bag of cole slaw mix, place in a large bowl. VERY thinly slice the red onion. Thinly slice green onion. Mix with cole slaw.
Now prepare the dressing. Squeeze the juice of the two limes into a bowl. Add Greek yogurt, mayo, and honey. Add 1 tablespoon of the thick red liquid sauce in the can of chipotles and roughly chop two of the chiles from the can. Season with salt and pepper. Whisk all the ingredients together.
Dress the cole slaw, mix until fully incorporated. You want to cover every single piece of cabbage with the delicious dressing! Refrigerate.

Heat pan and spray with nonstick. Remove tilapia form marinade, shake off excess liquid. Place in pan and cook. Don't overcrowd the pan. Cook 2-3 minutes per side.

Slice avocado and set aside. Warm tortillas. I heat my tortillas directly on the gas range. Here are some ways to warm tortillas.
Now put it all together. The fish goes into the tortilla, top with slaw and finish with your sliced avocado.

The fish is fresh and moist, the slaw is sweet and spicy, and the fresh, creamy avocado tops it all off. Add a little hot sauce if you need an extra kick.
Nom, nom, nom!

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