Fish Tacos With Lime Jalapeno Coleslaw
This recipe adapted from Eat Magazine (July/August 2011) has several components and may look daunting on first glance, but there are some ways to simplify it: Purchase the tortillas (although I encourage you to try the homemade version because they taste better and fresher), and make the coleslaw, spice mixture and salsa in advance.
Homemade tortillas can be made ahead, wrapped and reheated in the microwave. The photo here is a variation, with guacamole and tomato salsa as accompaniments.
2 c. unbleached white flour, more for rolling
1 t. salt
1/4 c. vegetable shortening (I used Crisco) cut into small pieces
1/2 c. warm water
In a bowl, stir together flour and salt. Cut in shortening with a pastry blender. Stir in water with a fork until you have incorporated most of the flour. Turn onto counter and knead until smooth. Place in lightly oiled bowl, cover and refrigerate for 2-24 hours. Bring to room temperature and divide into 8 balls. Roll on lightly floured surface as thinly as possible. Cook quickly in hot, dry, medium hot cast-iron pan, turning to brown lightly on both sides. Stack the tortillas and cover with a tea towel to keep them from drying out.
Lime Jalapeno Coleslaw (Eat Magazine, July/August 2011)
1/2 small head cabbage, shredded
1/2 bunch green onions, chopped
1/4 c. cilantro, chopped
1/2 c. lime jalapeno mayonnaise
fresh lime juice to taste
salt to taste
In a large bowl, combine cabbage with green onions and cilantro. Add enough mayonnaise to lightly coat ingredients. Season with more lime juice and salt, to taste.
1/3 c. low-fat mayonnaise
2 t. Dijon mustard
3 T. lime juice
1 jalapeno pepper, chopped (or more, if you like more heat)
1/4 bunch cilantro, chopped
In a small bowl, combine mayonnaise, mustard, lime juice and jalapeno. Add cilantro, salt and more lime juice, to taste.
4 fillets fresh snapper, halibut or cod, skin removed
2 T. vegetable oil
1 mango, peeled and sliced
1 avocado, peeled and sliced
fresh lime juice to squeeze over the cooked fish
2 T. each chili powder, ground coriander, ground cumin
1 t. smoked paprika
1 T. each garlic powder, sugar, salt and curry powder
1 t. cayenne
Combine the spices in a small bowl and set aside. Make sure there are no bones in fish and sprinkle both sides evenly but lightly with spice mixture. Store remaining spice mixture in an air-tight container.
Heat the oil in a non-stick pan until hot but not smoking. Brown fish on both sides, allowing fish to cook until it is almost done. Remove to a warm platter and squeeze lime juice over top. Loosely tent the fish with foil – it will continue to cook as it rests.
Place tortillas, fish and fillings on the table so tortillas can be assembled individually.