Fish Tacos/Tacos de Pescado

Happy Cinco de Mayo! Join me for a taco!

I’ve tried a few new things this spring, one of them being gluten-free. Surprisingly, gluten-free is not boring, or even that difficult. I’m having fun learning new topics in nutrition and making delicious dinners that I may never have made otherwise.

For my fish tacos this evening, I used fresh, wild caught sole (on sale at Central Market for $6.99/lb!). I also picked up some small Calavo avocados (69¢ each), limes (3 for $1), and corn tortillas (30 for a little over $1). I already had cabbage and carrots left over in my fridge… score! Maybe I should also tag this as budget-friendly!

Ingredients:

• ½ lb white fish (eg. tilapia, mahi mahi, cod)
• 4 corn tortillas
• ¼ head of green cabbage (thinly sliced)
• 1 c carrots (match stick)
• ½ avocado (sliced)
• 2 tbsp rice vinegar (found in the Asian section)
• Salt and pepper
• 2-3 tbsp mayonnaise
• 1 tbsp sriracha (found in the Asian section)
• 1 small clove of garlic (minced)
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro (chopped)

Preparation:

1. Sriracha Mayo (can be made ahead and refrigerated): In a small serving bowl, mix together the mayo, sriracha, minced garlic, and lime juice.
2. Slaw: Combine the cabbage and carrots in a large boil.  Toss with rice vinegar and salt and pepper to taste.
3. Slice the avocado, roughly chop the cilantro, cut a few wedges of lime.
4. Pan fry the fish.
5. Warm the tortillas at a low temperature in oven, in the microwave for about 10 seconds, or in a pan on the stove top.

Assembly:

1. Build your taco.  Start by filling the tortilla with a few pieces of fish. Next, top with slaw and 2-3 avocado slices. Dress with sriracha mayo, cilantro, and juice from a lime wedge!