Okay, all puns aside... here is a great way to shake Fridays up during Lenten: Fish Tacos. These are made with a tasty slaw that packs a bit of a punch.
Is everyone else as on board with the whole food truck style tacos as I am? I love a good soft corn tortilla and this slaw is simply perfection! For the fish, I keep it pretty simple. I just coat white fish filets in some flour and sprinkle/pat in some granulated garlic and paprika.
The slaw is really pretty simple too! I use poblano peppers because I love subtle, smoky heat. Feel free to up the heat level with some jalapeno or habanero peppers. No matter which pepper you use, just finely dice them and saute them in some Beano's Balsamic Submarine Dressing until they're tender and toss them and into a bowl with angel hair cabbage and some more balsamic dressing.
The great thing about these fish tacos is that they're light! They're a great change of pace if fried fish is weighing a bit heavy on you. Here are the specifics:
What you'll need to make 8 tacos
8 white corn or flour tortillas
4-6 Tilapia filets (depending on size)
1 cup flour (may need more depending on size of dredging dish)
1 Tablespoon granulated garlic or garlic salt
1 Tablespoon paprika
1/2 cup cooking oil
3 cups angel hair cut cabbage
2 large poblano peppers
1/4 cup (for tossing the slaw) & 2 Tablespoons (for sauteing the peppers) Beano's Balsamic Submarine Dressing
How to make them
In a shallow bowl, mix flour, garlic, and paprika. Dredge the fish filet through the mixture, put on a plate, and set aside.
Finely dice the poblano peppers and saute them in 2 T balsamic dressing.
While the peppers are cooking, in a medium mixing bowl, combine the angel hair cut cabbage and 1/4 cup balsamic dressing. Add the peppers once they're tender.
In a medium pan, heat the cooking oil. You may need more or less depending on the size of your pan. There should be about an 1/8 to 1/4 of an inch of oil in the pan.
Cook each filet for 5-7 minutes on each side. They are done when they are crispy, golden-brown, and flake to the touch.
To heat tortillas, I typically cook them for about 30 seconds on each side on a cast iron griddle, but there are several ways to heat them up! If you're doing flour tortillas, another easy way to heat them up is to wrap them in a damp paper towel and microwave them for 20 second intervals until they are where you want them!
Enjoy!