Fish Taco's

I love fish taco's.  Being crazy about cabbage might have something to do with it and I truly enjoy watching my kids eating vegetables while not grumbling.  This is a lazy meal since Trader Joe's now carries cut and vacuumed sealed frozen wild cod.  I have made my own corn tortilla's in the past with my fabulous tortilla press; however, I opted for store made this time.

 

Fish Tacos

from: Kitchen Life Real Food for Real Families - Even Yours

by Art Smith

adapted

severs 5 with left overs for lunch for 2

Lime Slaw

5T low fat mayonnaise

1 lime zest and juice

3 cups shredded cabbage

3 carrots shredded

2 scallions chopped white and green parts

2T chopped cilantro

 salt and freshly ground pepper to taste

~ mix mayonnaise, lime zest and juice in a medium bowl.  Add cabbage, carrots, scallions and cilantro - mix well.  Season with salt and pepper.

Fish

3T olive oil

3 lbs of wild cod, cut into bite size portions

chile powder to taste

salt to taste

1/2 cup all purpose flour

~ Put chili powder, salt and flour in a large zip-lock bag.  

~ Add a third of the fish to bag at a time and shake to coat.  

~ Heat large cast iron skillet over medium heat.  

~ Add oil and heat to warm but not smoking. 

~ Put coated cod in skillet.  Take care not to crowd the nuggets.  

~ Brown turning once about 6-8 minutes. 

~ Transfer to plate

Corn Tortillas

~heat tortillas over gas flame until desired color is achieved

Very good, received a thumbs up rating from the crowd.