When I’m creating a new recipe I’m never quite sure of the outcome, but I usually have a pretty good idea in my head of what the flavors are going to taste like. Maybe it stems from my childhood. My sister and I would make “concoctions”. This usually occurred on a Saturday morning when we had a list of cleaning chores to do. We would create a “concoction” that we would eat or drink whenever we completed a chore. Obviously we tried to create great tasting mixtures (usually a base of peanut butter or chocolate.) But one day we created the most awful, disgusting mixture. I remember our mom coming home and finding this mess of a concoction in a bowl on the counter. If I remember right it was green, not from anything healthy like spinach or kale, but green from food coloring. A few of the other ingredients I remember were Worcestershire sauce, garlic salt, and peanut butter. That alone should give you some idea. Hmm, aside from the green food coloring, that is almost the start of a good Thai sauce. Well, at any rate, our mother called us upstairs and asked if we were the culprits behind the mess on the counter. I’m sure she knew, she had to have known. Our brothers were outside playing cops and robbers, not in the kitchen cooking up something disgusting! My mom grew up in a large family, and food waste was not an option…period. So she opened the drawer, gave us each a spoon and made us eat the whole bowl. We never made a disgusting tasting concoction ever again! Maybe that’s why to this day I carefully think through the mixture of ingredients before adding a dash here and a pinch there. I would hate to subject my husband to some unknown “concoction”.
Fish + Tortilla = Fish Taco, right? Well, not exactly. There are a few ingredients which make it a truly delicious fish taco; a good sauce, a little spice, a little tang, and of course, cilantro. For the longest time I wasn’t a cilantro fan. It tasted like soap in my mouth. But my taste buds have now become accustomed to it, and I would have a hard time not using it in my dishes. This fish taco recipe got an overwhelming approval from my husband, so I guess this is one “concoction” I’ll keep making. 🙂
Fish Tacos with Avocado-Lime Sauce & Tangy Slaw
Chop cabbage and soak in a mixture of rice vinegar and honey and set aside. (Purple cabbage would be nice to use for color)
In a small mixing bowl add avocado, yogurt, lime juice, water, and spices. Mix until creamy.
Add finely chopped cilantro to avocado mix and set aside until ready for use. (A picture of cilantro before it’s been chopped).
Place lime flavored olive oil in a skillet. Sprinkle tilapia lightly with Cajun spice and place gently in pan, cooking over medium heat.
Separate tilapia down the middle and cook until light golden brown color forms.
In a separate skillet, fry corn tortilla shells in lime flavored olive oil for about 20-30 seconds on each side.
Remove corn tortilla and add sauce to bottom of shell.
Place one piece of fully cooked tilapia over sauce.
Place cabbage slaw, fresh cilantro and freshly squeezed lime on top and enjoy a bite of this fish taco “concoction”!
4 small tilapia
Cajun Spice (sprinkle lightly over tilapia)
8 corn tortillas
lime infused olive oil (you can purchase it by clicking here) but plain olive oil may be used as well, it’s just not quite as good
1/3 cup chopped fresh cilantro for garnish
Fresh squeezed lime over the top
1 cup shredded cabbage
1/3 cup rice vinegar
2 Tbsp honey
1 medium avocado
1/2 cup plain yogurt (I used dairy-free plain coconut yogurt)
1/2 tsp cayenne pepper
3 Tbsp lime juice
1 clove minced garlic
2 Tbsp finely chopped fresh cilantro
2 Tbsp water
Salt & pepper to taste