Fish Tacos

Posted by Caroline Wright

I feel like fish tacos started popping up all over the place a few years ago, like the new buzz-worthy food of the moment. I don't love fish tacos because they're popular. I love them because they're easy, healthful, and something my husband will eat! Fish tacos, like this recipe we published in our 2005 January/February issue, are great when paired with fresh flavors and minimal dressing up. This recipe features quick, pan-seared tilapia and a simple cabbage slaw.

If your dinner mates aren't as keen on cabbage as we are, toss together a quick slaw of what's seasonal -- just slice the veggies thin, and let the citrus-infused dressing work its magic. For what's around right now, I would have to say my favorite would be a radish slaw. What would you do?

PREP: 45 minutes
TOTAL: 45 minutes

SEE THE RECIPE:
Fish Tacos

Comments

[Sonya]

My problem with cabbage is that it can be chewy and bitter, ya know? I'm not a seasoned chef at all, but I've always thought that yellow squash went very well with fish, and it would be unoffensive with the taco part. Maybe a shredded squash with onion, cooked for softness of taste and consistency would be nice in the taco shell...