By The Spoonful


Fish Tacos with Creamy Slaw

I used to introduce new recipes to a friend’s family and even help prepare the meal for them. This friend was an extremely health conscious eater and followed a Mediterranean diet; this friend pretty much was a vegetarian who ate fish. The friend’s spouse and children did not follow the same diet; family dinner often meant preparing two different meals so everyone was happy. I was asked to help come up with meals that everyone in the family would like and could enjoy together.

Fish tacos were a meal that I knew this family would be able to enjoy together with no complaints. I wanted my taco filling to be a black bean and corn salsa but with fish added. In the original creation of this recipe cod was used as the fish, but since then I often turn to mahi mahi. Tilapia can also be the fish of choice, if desired. After some pondering, I decided that my fish tacos were too plain; they needed something else to make them special. The addition of creamy slaw was just what this dish needed. I’m a big fan of adding creamy slaw on top of spicy dishes to help bring the overall spice level down. Does anyone else love coleslaw on their BBQ pork? It’s the same concept, but different ingredients.

For my creamy slaw I wanted to introduce a new vegetable to this family: jicama. Jicama is a Mexican potato that is less starchy, hard like a carrot and is often consumed raw. In my opinion jicama has no flavor, but it adds a nice crunch to the recipe. I decided that the jicama should be cut into match stick size pieces; and I added some color with shredded red cabbage and shredded carrots. My creamy dressing needed to be healthy, so I couldn’t rely on just mayo to dress my slaw. I knew my health conscious friend would be ok with Greek yogurt thinned out with just a bit of mayo in my slaw dressing. Greek yogurt is often used as a healthy substitute in recipes that call for regular yogurt or sour cream. I personally don’t like Greek yogurt on its own but I do love the somewhat sour zing it adds to a recipe, especially my creamy slaw. Cumin and dill weed added some great flavor combinations and a squeeze of fresh lime juice brightened the slaw flavors up. I added a dash of cayenne pepper to give the slaw a hint of spice, but I feel the slaw is equally delicious without it.

To assemble the tacos each person could fill their own tortilla shell with their preferred ratios of taco filling and creamy slaw. The original recipe was a hit. Even the rather not-have-fish-meat-loving spouse didn’t think twice on seconds. I have since fine-tuned the original to the recipe you will find below.

Fish Tacos with Creamy Slaw

by By The Spoonful

Serves 4-6

    Taco Filling

    • 1 lb. white fish such as mahi, mahi, cod or tilapia
    • olive oil
    • salt/pepper, to taste
    • 1/2 cup white onion, diced
    • 1-2 cloves garlic, minced
    • 1 can (15oz.) corn kernels, drained
    • 1 can (150z.) black beans, drained
    • 1 can (10oz.) Rotel
    • 1 large tomato, chopped
    • 1/4 cup fresh cilantro, chopped
    • 1 tsp. chili powder
    • 1/2-1 tsp. cayenne pepper
    • 1 Tbsp. fresh lime juice
    • Corn or flour tortillas, warmed

    Creamy Slaw

    • 1 small jicama, cut into matchsticks
    • 1/2 whole red cabbage, shredded
    • 1 cup carrots, shredded
    • 1 cup plain Greek yogurt
    • 1/2 cup mayonnaise
    • 2 Tbsp. fresh lime juice
    • 2 tsp. dried dill
    • 1/2 tsp. cayenne pepper (optional)
    • 1 tsp. cumin
    • salt, to taste

    Mix Greek yogurt, may, lime juice, cayenne, dill, and cumin in a large bowl. Add jicama, cabbage and carrots, toss to coat. Refrigerate until needed.

    Preheat broiler of your oven. Lay fish on a greased baking sheet, season with salt/pepper and drizzle with olive oil. Place fish in oven and cook for about 8 minutes or until fish flakes easily. Flake into small chunks and set aside.

    In a medium sauce pan, heat olive oil over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic and cook for 1 minute. Add Rotel, corn, beans, tomatoes, cilantro, chili powder, cumin and lime juice. Bring mixture to a boil. Add flaked fish and stir to combine.

    To assemble tacos: on a warm tortilla add fish taco filling and top with desired amount of creamy slaw. Garnish with additional cilantro and lime juice.

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