spring eating - fish tacos

Spring is the perfect time to lighten up your menu plan.  The stores and farmers' markets will soon be overflowing with spring fruits and veggies: crisp asparagus, artichokes, mustard greens, vidalia onions, and strawberries to name a few.  It's time to say temporary goodbyes to root veggies, Brussels sprouts, stews, soups, and other comfort foods, and greet the season with lighter, fresher fare.

To me, lighter and fresher is synonymous with citrus - especially lime, and cilantro.

Maybe it's a function of living in the desert southwest, but fish tacos were not something I cooked when I lived in the Midwest   In fact, I don't think I entertained the thought of a fish taco until I saw them on a restaurant menu here in the Valley.  First, I'm not a big fan of heavy, Mexican food, which is too filling and too fattening.  Second, fish in a taco??  Huh?

But if a Midwestern  born-and-raised girl like myself can be swayed, so can you.  These tacos are light and delicious.  In fact, while my husband noshed on the leftovers a day or so later, he said, "I'd pay money for these."

Enough said!  Brighten and freshen up your spring menu plan with a burst of lively citrus and garden fresh veggies.  I pan seared mine with a light Panko breading, but you could easily add the cumin and chili powder to the marinade, and grill your fish.  However you prepare them, they're a perfect meal to usher in the new season.  Enjoy!

Basic Fish Tacos

Ingredients:

• 1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 3 limes, halved
• 1 garlic clove, finely chopped
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 2 Tbsp EVOO
• 1 egg, lightly beaten
• 1/4 c all-purpose flour
• 1/2 c Panko bread crumbs
• salt and freshly ground pepper to taste
• 1/2 small head of green or red cabbage, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 c cilantro, coarsely chopped
• 6 to 8 soft (6 inch) flour tortillas
• sliced avocado, guacamole, salsa, sour cream, hot sauce, or whatever your heart desires for garnish (optional)

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Directions:

• Place the fish in a baking dish and squeeze a lime half over it. Add the garlic and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

• Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

• Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

• Heat remaining oil in large fry pan.

• Season flour with cumin and chili powder.  Mix well.  Dredge fish fillets through flour, egg, and Panko bread crumbs until well coated.  Place in hot oil and cook until golden brown (fish should be opaque and flake easily), turning only once.  (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.

• Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

This recipe is also linked to Food Frenzy Friday at Adventures in All Things Food, Kitchen Fun, and Simple Living Eating!  Click over on any of those links for lots of other kitchen inspiration! 

With love from The Valley of the Sun.