Fish Tacos with Collard Slaw and Cumin-Lime Yogurt Sauce

Kaki, this dinner hijacked my blogging this week.  I was all set to write about this killer lentil salad with tahini dressing I’ve been loving.  Then in a fit of “must make something for dinner” last night I improvised one of those meals you eat thinking, “Holy cow this is good.  How is this so good?  Oh my gosh I’m making this all the time oh my gosh it’s gone why?!”

Also?  Once the fish has thawed it takes all of about 20 minutes.  DONE.

Fish Tacos with Collard Slaw and Cumin-Lime Yogurt Sauce

Makes two tacos, so, enough for one dinner

As inspired by Cooking Light and Small, But Valuable (who is a Trinity alum, Kaki!)

Ingredients for the Slaw:

  • 1/2 small handful shredded red cabbage
  • 1/2 small handful raw collard greens, sliced into ribbons
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon olive oil
  • salt and freshly cracked black pepper, to taste

Ingredients for Cumin-Lime Yogurt Sauce:

  • 1/4 cup plain yogurt (I prefer Greek yogurt, or homemade)
  • 1/2 teaspoon ground cumin
  • juice of 1/4 of a lime
  • salt and freshly cracked black pepper, to taste

Ingredients for Fish Tacos:

  • juice of one orange
  • 1 1/2 teaspoons taco seasoning (I used a spicy one, Kaki… and I liked it!)
  • 1 teaspoon olive oil
  • 1 teaspoon Worcestershire sauce
  • salt and freshly cracked black pepper, to taste
  • 1 portion mahi-mahi or other white fish, thawed (mine were frozen in individual portions)
  • 4 corn tortillas

To assemble the slaw:

Combine all ingredients in a bowl, tossing to make sure the vegetables are coated in the dressing.  Set aside until fish is done.

To assemble the sauce:

Combine all ingredients in a small bowl, stirring to fully incorporate.  Set aside until fish is done.

To cook the fish:

Pre-heat your oven to 385*F.  Combine the orange juice, taco seasoning, olive oil, Worcestershire and salt and pepper in a small bowl.  Cut the fish into roughly “fish stick” size pieces.  Pour about a quarter of the marinade in a small oven-safe dish just big enough for the fish pieces.  Place the fish pieces into the dish.  Pour the rest of the marinade over the fish pieces, making sure to get some spices on the top.

Bake the fish in the pre-heated oven for 8-10 minutes, until cooked through.

To prep the tortillas:

Heat a small skillet over medium heat.  Cook each tortilla for 30-seconds on each side (to get rid of some of the raw corn flavor, and to make them a bit more pliable).  Set aside until fish is done.

To assemble the tacos*:

On your plate, slightly overlap two tortillas for each taco.  Divide the slaw evenly between the two tacos. Divide the fish evenly between the two tacos.  Drizzle as much yogurt sauce as desired over the top.  SO GOOD!

*Which of course makes me think, “Tacos, ASSEMBLE!

Fish Tacos

Let’s catch up soon!  Are you free in April?  I want to see Laredo!

Miss you!

–Caitlin

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