It’s not very often that I eat alone. I always have J around to fulfill our deal of “I cook, and he cleans”. The other night J had a business dinner and was able to go to The Boathouse so I was left to dine solo. Originally I was going to break out some Mr. Noodles or KD but instead I opted to take advantage of this night and whip something up that J doesn’t prefer. It was going to be a fish taco night for one!
J doesn’t like fish tacos because they’re “fishy”. He prefers to keep his seafood and Mexican separate while I love the combination and went the extra mile to make my taco night amazing.
- 2-3 fillets of your favourite fish. I used Basa fillets
- Dry rub
- Yellow peppers, sliced
- Tomatoes diced
- Sour cream
- Citrus avocado slaw
- Small flour or corn tortillas
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp chipotle chilli powder
- 1 tsp powered garlic
- 1 tsp powered onion
- Zest of 1 lime
- Salt and pepper
Citrus Avocado Slaw
- 2 cups grated cabbage (a mix of purple and green is nice)
- 1 cup matchstick carrots
- 1 lime, juiced
- Small bunch of cilantro (chopped)
- 1 avocado
- 1 tsp cumin
- 1 tsp chilli powder
To make the slaw. In a large non-reactive bowl mix together all ingredients and mix. Let sit in the fridge for at least an hour before serving so the flavours can meld.
Make the dry rub by adding all ingredients together and sprinkle over fish. Let sit for at least ½ hour, the longer the better. Heat olive oil in a pan and fry fish for about 2-3 min per side, until no longer opaque and flakes easily.
Once fish is cooked, assemble tacos by first putting a layer of coleslaw, peppers, fish, tomato and sour cream. You really could add anything to your taco, this is what I chose and I LOVED it.
If you are using a mild white fish like me I would just lightly dust the fish with the rub. It’s pretty flavourful and strong so you don’t want to overpower the fish. If you are using a stronger flavoured fish like salmon you might want to add a generous amount of rub. I was amazed on how easy this was and delicious it was. The crunch of the coleslaw really goes hand in hand with fish tacos especially when it’s creamy with avocado, sour with citrus and spicy with chipotle. I wish I had made more so I could have leftover. I even think J the non fish taco eater would have really liked these.