Last week, we made this panko breaded fish from Costco (glorified fish sticks really, but yummy!) and I thought it would be great for fish tacos. So yesterday, fish tacos it was! The only problem was that I didn't have any cabbage...and fish tacos REQUIRE something crunchy and tart.
Option #1 - Run out to the store to get some cabbage.
Option #2 - Plant some cabbage seedlings that will be ready to eat in 3 months.
Option #3 - Use carrots as the base for the slaw.
Guess which option I went with?
Right...the carrots...about 2 cups worth, shredded. I used baby carrots and didn't worry about peeling. You could also buy big bags of shredded carrots if you want. The great thing about shredding carrots (in my book) is that you can use older carrots that have started to get a little dry, white on the outside and cracking. Look at those beautiful shredded carrots...you would never know they looked like shriveled up old men a few moments earlier.
Yes, I literally just grab it out of the pot or garden like this and chop it up onto our food. I wash root veggies or anything that has come in contact with actual dirt, but otherwise, we just eat it as is. There are no chemicals on our garden grown produce and I can't stand wet greens and herbs...and we don't get sick that often, so I guess it is working??? Anybody with me or are you horrified I don't wash greens???
Anyway, chop up your herbs and toss them in. I used about 1/4 c of chives, but I could have added much more...up to 1-2 cups of herbs, but the garden is still young and doesn't have tons and tons and tons of herbs yet, so I made up the flavor difference with...
RICE VINEGAR - one of my favorite "surprise" tastes to throw into a raw dish like this. I don't know how to describe the taste....it is "vinegary" with more of a bite. It is the taste in sushi rice that makes you want to eat a bowl of it. It is fairly inexpensive for a flavoring, lasts forever, and you should go grab some and taste it for kicks.
Well, you're finished with the slaw that is. You still have to make the fish (I say make very loosely...you toss the fish fillets onto a baking sheet and flip once...) mayo and prep the tortillas.
I used the HOMEMADE MAYO dressing HERE and drizzled a little over the top. Prepping the tortilla is simply a matter of "bubbling" them on the stovetop to give them a little crispness on the edges and body on the inside. If you make fish tacos and leave out the cream sauce or bubbled tortillas, you are just having fish wrapped in flour. If you make fish tacos and INCLUDE some delicious homemade mayo and bubble your tortillas, your husband will tell you to take a picture for the blog :P
So here is the full recipe for those of you that read the last page of the book before you finish the 1st chapter...
2 cups shredded carrots
1 cup fresh herbs (such as cilantro and chives)
1/4 c rice vinegar
2 T olive oil
Dash of salt
Dash of lemon juice
Mix and let the flavors combine for at least 30 minutes.
Frozen or Fresh Fish (Costco Panko breaded Tilapia)
Burrito Sized Tortillas
HOMEMADE MAYO or Creme Fraiche or Mexican Crema (Go light on the oil when making your mayo for a looser sauce)
Bake fish according to package instructions, or grill fish until no longer translucent inside. While the fish is baking, prepare slaw and allow to sit. Right before serving, bubble tortillas on the stovetop, then layer slaw, fish cut into pieces and drizzle mayo over the top. Eat quick!