Nathan and I are always looking for quick and easy recipes for weeknights but we always seem to forget one of the simplest and healthiest options…fish! This past weekend we decided to try some fish tacos that can be made, start to finish, in about 30 minutes. Our tacos took a little longer because we made our own flour tortillas (we tried a new tortilla recipe but still like this recipe better!) but if the tortillas are pre-made or store bought these tacos would take about the same time as heating a bag of frozen pasta. They’re also perfect for the Spring/Summer weather that has finally hit the DC area! The flavors are light and zesty with just a little kick from the fresh peppers and make the perfect meal to enjoy on your deck (or balcony in our case) during the warm months to come.
You guys know me…normally I don’t like anything but a margarita with my Mexican food. But we decided with these tacos to branch out and offer you wine and beer pairings as well. This wine was a great choice in that it was a light, citrusy, and tropical compliment to the zesty flavors in the fish and cabbage slaw. It doesn’t replace our beloved margarita but it’s a solid replacement if you run out of tequila and limes.
This is probably one of the better Mexican beers that I have had. Like almost every Mexican/Caribbean/South American this Pilsner is super light and refreshing. The thing that sets this beer atop the others for me is the fact that you can actually taste malt and hops! A novel idea, right!? Bohemia even throws in some subtle citrus notes to boot so you don’t even have to throw in the semi-obligatory lime wedge if you don’t want to!
1.5 lbs. white fish, such as tilapia, mahi-mahi or red snapper
1 Tbs. canola or olive oil
1 lime, juiced
2 tsp. chili powder, or to taste
1 jalapeno or serrano pepper, coarsely chopped, de-seeded
1/4 cup chopped fresh cilantro leaves
1 mango, diced
1 avocado, diced
1. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Heat a grill pan over medium-high heat.
2. Remove the fish from the marinade and place onto the hot grill pan, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
3. Place some fish on a tortilla and top with cabbage slaw (recipe below), queso fresco, mango, avocado and cilantro.
Red Cabbage Slaw
1/2 a head of red cabbage, finely shredded
1 lime, juiced
2 Tbs. apple cider vinegar
Salt and pepper, to taste
1. Combine cabbage, lime juice, vinegar, salt, and pepper in a bowl and toss to combine. Allow to rest for about 1 hour to allow flavors to develop.