A good fish taco is in a class by itself. My kids tried their first in a beachside restaurant in Florida, and suddenly the world of tacos had a new category. And as any mother will tell you, when fish comes in a form your kids can embrace, that's a beautiful thing.
The fish in these tacos is topped with a chopped vegetable salad that adds brightness and crunch.
Flaky Fish Tacos With Vegetable Slaw
2 tablespoons olive oil, divided use
4 (6-ounce) filets tilapia, cod, barramundi or other flaky white fish
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
8 radishes, thinly sliced
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin half moons
1/2 red onion, cut into wedges, then slivered
1/2 cup chopped fennel
1/4 cup chopped olives (optional)
2 tablespoons fresh lemon juice
8 (6-inch) corn tortillas
Crumbled queso fresco to serve
Heat a large heavy skillet, preferably nonstick, over medium high heat. Add 1 tablespoon of the oil. While the oil is heating, sprinkle both sides of the fish filets with the coriander, cumin, salt and pepper. Sear the fish for about 3 minutes per side, until browned and cooked through. Transfer the fish to a plate and break it into small chunks. Tent with foil to keep warm. Wash the skillet out.
While the fish is cooking, combine the radishes, cucumbers, red onion, fennel, olives (if using), lemon juice and the remaining tablespoon of oil. Season with salt and pepper.
Return the clean, dry skillet to medium high heat and cook the tortillas for about 30 seconds on each side, until lightly browned in spots and softened. Stack them on a plate.
Serve the tortillas with the fish and the vegetable relish, along with the queso fresco on the side. Let everyone assemble their own tacos.
Makes 4 servings.
Nutrition information: Each serving without olives of queso fresco contains approximately 350 calories, 37 g protein, 10 g fat, 30 g carbohydrate (5 g sugar), 85 mg cholesterol, 347 mg sodium and 3 g fiber.
Carbohydrate choices: 2.
Food on 02/21/2018