June 6, 2013

Taco Week: Slaw and Tilapia

We are almost done with Taco Week! Aren’t you sad? I’ve shown you Tomatillo Salsa, Mango Salsa, and Avocado Crema… now it’s time for the slaw and tilapia. The slaw adds crunch and citrus, while the tilapia… well, the tilapia is the star. Duh.

These recipes are inspired by Bobby Flay again– are you surprised? The base of this slaw dressing works perfectly with our other flavors and acts as the perfect marinade for the fish.

Here’s how you make it!

Print Recipe Here

Ingredients

1 bag of pre-cut cabbage slaw

2 lb. fresh tilapia fillets

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

2 Tbsp dijon mustard

2 Tbsp honey

salt and pepper

1/2 cup olive oil

Make sure you find a pre-cut cabbage slaw that still has a lot of nice texture to it. If you can’t find anything at your grocery store, you can finely slice 2 cups of napa cabbage, 1 cup of red cabbage, and 1 carrot.

Whisk the lemon juice, orange juice, mustard, honey, and olive oil together. Season with salt and pepper. Pour half of this mixture over the fish and make sure that it coats each fillet. Cover and store in the fridge until you are ready to cook.

Pour the rest over the slaw. Stir to coat and set aside.

The dressing will soften the cabbage as it sits.

Now let’s talk fish.

Heat up your favorite pan and cook each fillet for a few minutes on each side. Depending on how large your pan is, you can cook 3 or 4 fillets at a time. To add a little bit of texture, make sure the pan is hot, and cook for about 5 minutes each side (rather than 3 or 4 minutes). The citrus marinade keeps the fish from drying out, and the crispy edges are delicious in the tacos.