Recipe: Fish Tacos

I admit, I was skeptical about purchasing anything with Martha Stewart’s name on it. Nonetheless, when I saw Great Food Fast (from the kitchens of Martha Stewart Living) in the bookstore, I was intrigued–after all, the cookbook promised to deliver “250 recipes for easy, delicious meals all year long” (the pages are organized by time of year, using seasonally available ingredients). These fish tacos were really delicious, and while I could have definitely composed a similar meal without a recipe, it was nice to have a guide and a sort of starting point for flavor and texture combinations. The crunch of the slaw was a great compliment for the soft tortillas and fleshy fish, and the kick of the jalapeno was just enough to spice the dish up a bit and make it interesting. There were smiles all around the table–I’ll definitely make these again!

• ¼ cup reduced-fat sour cream
  2 tablespoons fresh lime juice
  Salt and pepper
  ¼ small red cabbage, thinly shredded
  4 scallions, thinly sliced
  1 jalapeno chile, seeded and minced
  2 tablespoons olive oil
  1 pound tilapia filets
  8 flour tortillas
  ½ cup fresh cilantro leaves, coarsely chopped

In a large bowl, combine the sour cream and lime juice; season with salt and pepper. Transfer half of the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeno with the remaining sour cream mixture. Season again with salt and pepper.

In a large nonstick skillet, heat the oil over medium-high heat. Season the fish on both sides with salt and pepper, and cook until golden brown on all sides, 5-6 minutes each. Meanwhile, warm the tortillas.

To make the tacos, fill the tortillas with fish, slaw, and fresh cilantro leaves. Drizzle with reserved sour cream mixture.

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Posted in Recipes
Tags: Martha, Recipes, Seafood