Fish Food

Yesterday for lunch we had over R & S for some fish tacos.  (Observe R's new beard with spatterings of chipotle sauce.)

If you ever want to fix a tasty and healthy dish for yourself and your reasonably-significant other(s), try this one on:

• 
  
  Cabbage Slaw Topping:
  Chop up some green or red cabbage, onion, red bell pepper, jalapeño, garlic, cilantro, etc.  I also cut off the kernels of one fresh ear of corn. Whatever you have around.  Add to this mix some vinegar (about a tablespoon or two), some fresh squeezed lime or lemon, salt and pepper, a few tablespoons of olive oil, a few dashes of curry powder, and more things that I've probably forgotten. Oh, I did add a tablespoon or so of honey.  Just keep tasting it to see if you want it sweeter, saltier, or sourerer. Set this aside.
• The Sauce:  I mixed equal parts Greek yogurt and non-fat sour cream, but you could use one or the other exclusively.  Then about a tablespoon or so of the liquid or chopped up part of a beautiful can of chipotle pepper and adobo sauce.  I also added a few shakes of smoked black pepper to intensify the smoked effect. Might have added some chopped fresh herbs, too.  And now that I think about it, why not just go ahead and add all these sauce ingredients to the slaw and make things a bit simpler?
• Tortillas:  Heat up a few tablespoons of corn oil in a skillet and turn over and over some corn tortillas till they just begin to brown but while they are still limp.
• The Fish:  We used talapia, but probably almost anything on sale will do.  Even fallen minnows.  I rinsed off the fish, dried it on towels, and cut it up in pieces about two inches long and a quarter inch thick and wide.  Then I coated the pieces in flour.  When the oil is pretty damn hot, add the fish.  Two or three separate batches if you have a lot of fish because you don't want to cool down the oil too much.  Keep turning the fish till it starts to crisp up a bit, and then transfer it to some paper towels to de-grease.
• The Feta Cheese:  I took some crumbled up feta and mixed freshly chopped basil leaves.
• The Arrangement:  Spread the sauce on the tortilla, place a few pieces of fish, heap on some slaw, and top with the cheese.  Fold and spill.  Re-fold and this time get most of it in the mouth.
• We served it with something resembling a guacamole: cubed avocado, chopped tomato, chopped ginger root, chopped fresh mint, squeeze of a lemon, a bit of olive oil, and some salt and pepper.
• Chilled white wine.

DDL