Okay, it’s confession time. When I saw a photograph of these fish tacos – an actual piece of fried fish wrapped inside a warm tortilla with a tartar sauce coleslaw – wow! I knew I had to give it a try.
Every bone is my fiber said something was missing. But since I was unsure of the coleslaw, I resisted the urge to really spice things up. Yeah, these tacos looked pretty. The slaw gave it a crunch that the soft tortilla did not. Nothing overpowered anything else in the taco. Frankly, I found them a bit of a snooze. But what the heck, I had to share anyway.
Not everyone is a heat seeker. If you are one of those who prefers foods on the milder side, this is an amazingly simple, quick recipe. It’s also very filling and hits a lot of notes – the fish, the slaw, the corn of the tortillas and the sweet yet acidy tomatoes. There’s a lot going on.
However; next time around I’m going to make a few changes. The slaw needs some kick. I’m thinking about a half-cup of spicy pickled Jalapeños diced up should do the trick. The fish need a little something-something too. Instead of Olive Oil, I think a tablespoon or so of Habanero Olive Oil should liven things up. I mean God gave us taste buds for a reason, right?
Just because it’s a Penance Lord I’ll forgo the steak to honor the memory of Good Friday isn’t a damnation to a boring supper. I am reminded of a conversation I had years ago with a priest about guilty pleasures. He said two things – don’t sin and everything in moderation is acceptable to the Lord. In other words it’s not a sin to have some wine. Just don’t get so stupid drunk that you are a danger to yourself or others, or that “under the influence” you allow morality to fly out the window. It’s okay to have a beautiful meal, but you cannot live on cake and ice cream alone. Common sense – it’s what Jesus taught. And that’s my lecture for today.
Be blessed and remember, God is joy even in the darkest moments. All you need do is look.
Fish Fry Friday Tacos
3 cups Coleslaw Mix
1/2 cup Tartar Sauce
1/2 teaspoon Salt
1/2 teaspoon ground Cumin
1/4 teaspoon Black Pepper
2 Roma Tomatoes
4 Tilapia or other White Fish Fillets
Taco Seasoning to taste
8 (6-inch) Corn Tortillas
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. Seed and dice tomatoes, set aside. Pat fish dry with paper towels, then season with taco seasoning and set aside. Warm the tortillas on a griddle or large skillet, keep warm until ready to serve.
In a large nonstick skillet, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Gently cut each filet in half.
Fill each tortilla with a piece fried fish, then top with the coleslaw mixture and diced tomatoes.
These fish tacos are delicious with Rice, Beans and of course Margaritas!
Help us, O God our savior,
because of the glory of Your name;
Deliver us and pardon our sins
for Your name’s sake.
For the glory of your name, O Lord, deliver us.
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