California Style Fish Tacos with Tequila Lime Slaw
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For Tequila Lime Slaw:
1/2 head of green cabbage, shredded
1/2 green pepper, diced fine
2 jalapenos, diced fine (remove seeds and membrane to minimize heat)
1 bunch of cilantro, chopped fine
1 tablespoon of honey
2 tablespoons of tequila
1 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of sugar
Zest of 1 lime
2 limes, juiced
For Tacos:
1 1/2 – 2 pounds of Trigger Fish Bits (or Grouper Cheeks or whatever fish you want)
2 tablespoons of coconut oil (or olive oil)
1 cup of sharp white cheddar cheese
1-2 tomatoes, diced
1 tablespoon of Chef Paul Prudhomme’s Seafood Magic
2 limes quartered
8 corn tortillas, heated*
Instructions:
Serves: 4
Tequila Lime Slaw:
For Slaw: To make dressing, in a small bowl, whisk together honey, tequila, cumin, chili powder, sugar, lime juice and lime zest. In a large bowl, mix together cabbage, cilantro, green pepper and jalapeno. Add dressing to cabbage mixture and stir well to combine. Refrigerate slaw while preparing tacos. For Tacos: Sprinkle fish with Paul’s Seasoning. Heat a large skillet over medium high heat, and add coconut oil after pan has had an opportunity to heat up (about 3-5 minutes). Add seasoned fish and cook for 2 minutes on each side (do not crowd pan, cook in batches if necessary). To assemble tacos, add cheese to the bottom of a corn tortilla, top with fish, slaw and tomatoes and serve with lime wedges. Corona is optional, but highly recommended.
* When I’m in a hurry or I’m cooking for a large group, I will heat the tortillas in oven. Stack about 5 tortillas on top of each other, wrap in foil, and bake at 350 degrees for 15 minutes while prepping slaw and cooking fish. However, tortillas taste a bazillion times better when you grill them in a skillet. Heat a skillet over medium high heat. Add tortillas one by one and cook on each side for 30 seconds to a minute (until browned).
From barbellsandbellinis.com