New fish tacos

I make fish tacos with tilapia fairly often. I saw a recipe that mixed it up a little and thought I would give it a try. The honey in the slaw gave it a nice sweetness and the onion in the marinade added great flavor. It looks like a lot of steps but it didn’t take very long.

Citrus fish tacos

Marinade

  • 2 cloves of garlic, minced
  • 3 TB orange juice
  • 3 TB lime juice
  • 1 tsp dried oregano
  • 1 white onion, chopped
  • 1/4 cup olive oil
  • 2 tilapia filets

Combine first 6 ingredients in a bowl. Season tilapia with salt and pepper. Put half of the marinade in a glass dish, place fish on top and pour remaining marinade over top. Let sit for about 30 minutes.

Slaw

  • 2 cups of bagged slaw mix
  • juice from 1 lime
  • 1 tsp honey
  • 1/4 tsp salt

Combine all ingredients in a bowl and let sit.

Avocado crema

  • 1 avocado, chopped
  • 1/2 cup sour cream
  • juice from 1 lime

Combine all ingredients in a food processor until smooth.

Assembly

  • corn tortillas
  • pickled jalapenos

Heat corn tortillas one at a time in a non-stick pan and place on plates. Top with slaw. Cook tilapia over high heat, about 3 minutes a side. Flake fish and place on top of slaw and top with jalapeno crema and jalapenos (and leftover chopped onion if desired.)

Delicious! Samantha doesn’t like tilapia but I had kept back some cooked chicken from last night’s chicken hummus bowls so she had a chicken taco. Here is the fish version:

And here is the chicken version – Samantha loaded it up with jalapenos!

Chicken tacos

I’m always looking at recipes in magazines and trying to find new ideas. (My favorite food magazine was Gourmet until it stopped publishing, I now get Eating Well, Cook’s and Food and Wine.)  When I see a recipe that sounds interesting I clip it out.  I have folders for categories (Appetizers, Salads, Seafood, Poultry, etc.)  I flip through those folders when I want inspiration for something new.  Often that recipe has something in it that I know isn’t going to appeal to our tastes.  These chicken tacos are a case in point.  The original recipe called for tangerines (which Keith hates and I thought sounded a bit weird.)  The adjustments I made were quite well received in our house – this will be a do over!

Chicken Lime Tacos

  • 1 boneless, skinless chicken breast per person
  • 1 tsp chipotle chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper
  • 1/4 cup reduced fat sour cream
  • zest from 1 lime, juice from 1 lime
  • 1 cup Napa cabbage, thinly sliced
  • 3 minced scallions
  • zest and juice from another lime
  • 4 TB white wine vinegar
  • 2 TB oil (I used a mix of olive oil and cilantro flavored oil)
  • 5 TB mayonnaise
  • 1 tsp sugar
  • small corn tortillas
  • sliced avocado
  • salsa

Combine chile powder, cumin, garlic powder, salt and pepper.  Pound chicken breasts to thin slices between sheets of wax paper.  Coat with seasoning mixture.  Grill chicken breasts 3 -5 minutes a side.

Combine sour cream with lime juice and lime zest.  Set aside.

Whisk together lime juice and lime zest (from second lime) and mix with vinegar, oil, mayo and sugar.  Toss with Napa cabbage and scallions.

Heat tortillas according to package directions.

Slice chicken and combine in taco shells with slaw and flavored sour cream.  Optionally add avocados and salsa.

Serve.  Delicious!