Fish Tacos with Latin Slaw for two

Tonight I needed a nice simple dinner, just for me.  I still have lots of cabbage left from before the farmer's market closed for its spring hiatus, so I decided this would be a good week to continue to try new types of slaw.

This recipe looked super simple, and the ingredients were pretty minimal. Fish tacos are my mom's absolute favorite at the Cheesecake Factory, but this is definitely a trimmed down and healthier version!

By way, because I know a lot of friends have asked me before, this is a tomatillo.  It's like the green apple of tomatoes - it's more tart than a big red tomato and it's itty bitty. It comes with a skin on it that you have to peel off.  I love to use tomatillos in guacamole instead of tomato.

Although the original recipe called for a lot of patient, 3-hour marinating, I decided to cut all that out.  The only "marinating time" I allowed for was the time while I ran on the treadmill - and I am definitely not running 3 hours at a time.

I also tried to kick up the spice because...well because I always kick up the spice.  I definitely still could have used some Chulula on my taco.

Also, I got some great grocery deals!  Tilapia was only ~$2 for a filet, and I got the greek yogurt (I used Yoplait) for free by combining a store sale with a coupon!  I also got $15 worth of matzoh for free by spending $25 at the grocery store - all ready for my Passover seder (and some matzoh brie)!!

These tacos were really good.  I loved the slaw and the chipotle-greek yogurt sauce had a great flavor while keeping the tacos light and healthy.  I didn't even miss the rice in the Cheesecake Factory version!

And what did I do with the extra 1/2 avocado?  Ate it with a spoon, of course :)  Man, I love avocado!  It was a great "appetizer" for these tasty tacos.

Fish Tacos with Latin Slaw

Adapted from Eighty Twenty

Serves 2 (4 tacos)

2 tilapia (or other white fish) filet

1/4 cup white wine

1-2 tbsp lime juice (~1 limes)

2 tsp cumin

1 tsp crushed red chili flakes

1 tsp chili powder

4 -8" whole wheat tortillas

Latin Slaw

1 cup shredded purple and green cabbage

1/4 cup onion, sliced
1/2 avocado, sliced
1 tomatillo, peeled and diced

1 jalapeño pepper, seeded and diced

1 tbsp low fat mayonnaise

3 tbsp lime juice (~1 1/2 limes)

1 tsp apple cider vinegar

2 tsp olive oil

1 tsp salt

1 tsp freshly ground pepper
1 tsp cumin

Sauce

6 oz fat free Greek yogurt

1 tbsp chipotle seasoning

Instructions:

Marinate fish filets in white wine, lime juice, and cumin in the refrigerator, at least 2 hours or overnight.

For slaw: Mix together cabbage, onion, avocado, tomatillo and jalapeño in a large bowl. In a small bowl whisk together lime juice, mayonnaise, oil, vinegar, cumin, salt, and pepper. Add to dry ingredients and refrigerate until ready to use.

For sauce: mix chipotle seasoning into yogurt and refrigerate until ready to use.

Grill fish filets until done (~2 1/2 min on the Foreman), then cut into 2" thick strips. Microwave flour tortillas covered by a damp paper towel for ~30 seconds, or until soft.

Add 2 tbsp sauce to tortilla, then add fish. On top add 1/4 cup Latin Slaw.  Enjoy!

Asian Slaw with Roasted Peanuts

One of my favorite salads is Asian Slaw.  There are lots of recipes that I have tried - most of which used Nappa Cabbage - but this one was a little bit different.  It used 2 types of cabbage - green and purple - both of which I was able to find at my new favorite farmer's market.



It also used peanuts which add an awesome flavor.  This is definitely my new favorite slaw recipe - it was so good!  For the fresh vegetables I used bell pepper (green and red) and spinach.  I love all the fun colors and this dressing was the jam!  The lime segments and lime juice made it super fresh.  I can't wait to hit up the farmer's market again next week so I can make some more!

Asian Slaw with Roasted Peanuts

From Rebecca Crump (EzraPoundCake.com)

Serves 6 to 8

Ingredients:

3 cups green cabbage, shredded (about half a small cabbage)

3 cups red cabbage, shredded (about half a small cabbage)

2 cups fresh vegetables (chopped baby spinach, bell pepper strips, snow peas, shredded carrots)

1/4 cup green onions, minced

1 lime, segmented and chopped

Freshly ground black pepper

1/4 cup unsalted roasted peanuts, chopped

Dressing: 

1/4 cup vegetable or peanut oil

3 tablespoons rice wine vinegar (or white wine vinegar)

Juice of 1/2 lime

2 tablespoons sesame oil

1 tablespoon fresh ginger, finely grated

1 to 2 tablespoons dark brown sugar

1/2 tablespoon soy sauce

Instructions:

1. In a large bowl, combine the cabbages, spinach, green onions and lime segments. Toss.

2. In a small bowl or food processor, combine the oil, rice wine vinegar, lime juice, sesame oil, ginger, brown sugar and soy sauce.

3. Toss the slaw with the dressing, season with freshly ground black pepper, and add the roasted peanuts.