Traditionally fish tacos use a deep fried saltwater fish with a mayo based cole slaw but this is a slightly healthier, but no less flavorful alternative using Tilapia and a citrus vinegar cole slaw.
Ingredients:
- 4 Tilapia Filets
- Corn Tortillas
- 2 Avocados
- 4-5 Limes
- 1/4 Cup White Onion
- 1/2 Cup Cilantro
- White Vinegar
- 2 Jalapeños (or 1 maybe. 2 is obv spicier than 1 so figure it out)
- 1 Cup Shredded Green Cabbage
- 1 Cup Shredded Red Cabbage
- Agave Nectar or Honey
- Cayenne Pepper
- Paprika or Smoked Paprika
- Olive oil
- Salt & Pepper
Total Time: At least 1 hour and 15 minutes
Makes: Like 15-18 tacos if you make it all at once. I freeze half of the fish. The rest of the tilapia, cole slaw, and sauce will stay for 4-5 days. The sauce will actually stay fresh a lot longer than that and goes with everything.
Cooking Instructions:.
Cole Slaw:
Start off the cole slaw first because it will take a little bit to marinate. If your cabbage has not been acquired in a shredded state then this is a good time to address that. Slice the cabbage on the thin side so that it will marinate faster.
In a bowl, mix the: cabbage, the juice from 2 limes or about 2 oz, 2 oz of vinegar, and 2 oz of your sweetener. I like agave nectar because I think it has a little more depth of flavor and it’s thinner than honey, which makes it good for light sauces and marinades. Honey works fine for this though because it will be sitting for a while, although it is the more exploitative sweetener as most bees are not paid for their labor. In all seriousness, agave farmers are oftentimes paid less than bees, so it’s worth checking up on before purchasing. Mix that stuff up a little and make sure the cabbage is thoroughly covered. Cover bowl and set aside for at least 1 hour and 15 minutes, occasionally mixing up. That’s it. Drain off any marinade before refrigerating.
Avocado Sauce:
In a blender mix: 2 Avocados, juice from 2 limes (pulp encouraged), 1/2 cup of water, 1 cup of vinegar, 1/4 cup of onion, 1/2 cup of cilantro, salt & pepper, and some amount of de seeded jalapeños. Personally I think 2 jalapeños is pretty mild but it’s up to y’all. Blend until sauce reaches a very smooth consistency. If sauce is too thick or clumping in the blender than add 1/4 of water at a time until it is the right consistency.
Tilapia: The Tilapia is the easiest and shortest part of preparing this meal. Preheat the oven to °500. In a bowl, mix: 1 tsp paprika or smoked paprika (using smoked paprika will make it a smokier flavor), 1/2 to 1 tsp of cayenne pepper, some salt & pepper, and 2 Tbsp of olive oil and mix thoroughly. A little cayenne goes a long way toward spiciness so start with a small amount if you’re not sure if it will be too spicy. Brush the tilapia on each side with the oil and spices. For tilapia fillets which are about an inch thick, cook for 5 minutes per side. It’s done once it flakes away easily with a fork, but be careful because tilapia can dry out quickly.
I grilled up my tortillas because it looks nice and I think they taste better that way, although that may be an urban myth. Once all the ingredients are ready then form Voltron and make them into a general taco configuration. Garnish with chopped cilantro and limes.
Catching rays, and fish
My dad grew up in Southern California and he told me tales of fish tacos like most kids heard about sports heroes or famous relatives, so they have had a place in my heart since long before I ever actually ate one. The first “fish tacos” were eaten by indigenous people living in the coastal regions of Mesoamerica who wrapped fish in stone ground corn tortillas, but the modern fish taco is generally believed to have originated in Baja California and may have been influenced by the arrival of Japanese immigrants in the 1950s and 60s.
Tilapia is a species of fish whose aquaculture was originated in ancient Egypt. Tilapia was a symbol of rebirth in Egyptian art and was even written about in the Book of the Dead. Spooky! Tilapia was also one of the three main types of fish eaten by the ancient Israelites, and in Christianity it is known as “St. Peter’s Fish” because it is possibly tilapia which is described in the biblical story of Peter catching a fish with a coin in it’s mouth. Fascinating!
Another story about my mom:
Taking care of someone with dementia is the actualization of the phrase “one step forward, two steps backward”. I was personally surprised to find out how much development has still happened alongside of her mental deterioration. For example, when my mom lost the fine motor control to use a spoon, she learned to move my hand while I held the spoon instead. Not every new development has been as successful however. For years my mom has pretty constantly atonally hummed to herself, and about the same time she started doing that, she also started habitually tucking her chin. I worked with a massage therapist, who was able to help my mom learn to relax her neck and she was able to put her head back again. UNFORTUNATELY, a side effect was that my mom’s constant hums of ” Hmmmmmmm”, turned into “AAAGGGGGGGLGLGLGL”. Not better. My mom’s neck muscles eventually tightened back up again and she’s back to humming.
Beyond Salt and Pepper 