Baja Fish Tacos

This isn't the first fish taco I've ever made, but it just might be my favorite! I've been determined to find a very traditional fish taco recipe (no frills or unusual ingredients) that really wowed me. And there were several attempts. What I learned in the end is that basic is better. I'm not discounting any of the previous recipes I've posted with their rubs and relishes and fruits salsas. They're all awesome. But something about this simple preparation really hits the spot. These grilled tilapia tacos are light and healthy and comforting. (Is that weird that fish tacos are one of my top comfort foods? Love 'em!)

I chose tilapia because it's mild, easy to find, and inexpensive. But you could use any flakey white fish (snapper, cod, mahi, etc.). The quick slaw adds a burst of lime and bit of crunch- great contrast to the tender fish and creamy avocado. And as far as the salsa goes, I usually make my own pico de gallo. (It's a snap if you throw everything in the food processor.) But this week I was lazy and bought a little tub of salsa fresca on my shopping trip. Whatever you do, make sure the salsa's fresh!

Baja Fish Tacos

INGREDIENTS
1 lb. tilapia

1 lime, juiced

1 Tbsp. canola oil

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. cumin

kosher salt and freshly ground black pepper

Slaw:

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1/2 red onion, thinly sliced
1/4 cup fresh cilantro, roughly chopped

1 lime, juiced

1 Tbsp. canola oil

kosher salt and freshly ground black pepper, to taste

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a  minute on each side)

avocado, thinly sliced

fresh salsa/pico de gallo

sour cream

fresh cilantro, chopped for garnish

lime wedges, for serving

DIRECTIONS
1. Place the fish in a shallow dish and pour the lime juice over it. Add the garlic, cumin, chili powder, and canola oil. Season with salt and pepper and turn the fish in the marinade to evenly coat. Set aside to let marinate 15 minutes.

2. Meanwhile, prepare the slaw by combining the cabbage, onion, and cilantro in a large bowl. Squeeze a lime over top and drizzle with the canola oil. Toss to coat. Season to taste with salt and freshly ground black pepper.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill fish, flipping halfway through, until it flakes easily with a fork. Serve fish in tortillas with slaw, avocado, salsa, and sour cream. Garnish with fresh cilantro and serve with lime wedges.

Serves 4.

(Adapted from CHOW)