Sometimes when I feel like our dinners are in a rut, Nathan and I break out the Fish Tacos. They're the perfect thing to remind you that summer's not too far away, and it's definitely a nice change from the usual go-to meals.
It doesn't take much work to make them because it's mostly just chopping vegetables. We like to add in tons of vegetables-tomatoes, peppers, jalapenos, onions, and avocados. We also make a sort of cabbage slaw to go on top of everything.
The cabbage slaw consists of nearly half of either a red or a regular cabbage, depending on my whim, sliced very thinly.
3 T. chopped cilantro
4-5 green onions (including white parts)
1 chopped jalapeno
1/2 t. salt
1/4 t. pepper
1/4 t cayenne
2 t. vinegar
1/3 c. olive oil
2 limes, zest and juice
Most of these measurements are a complete estimate, so feel free to add less or more of anything as you go.
We use any light fish we have on hand, which usually ends up being Tilapia. I break the fillets up into large chunks before breading them (but you could leave them whole fillets and let people break them up themselves after they're cooked), salt and pepper each, bread it in flour, and saute it in a pan with some olive oil or butter until it's lightly browned on both sides.
Serve when fish are fully cooked with all the fixings and tortillas. (Or just mix it all together on one plate McArdle-style).