RECIPE: Chili Lime Fish Tacos with Purple Slaw

There was a time in my life where Cinco de Mayo was a Mexican St. Patrick's Day (excuse to drink imported beer with friends).  Today I "celebrated" with a Latin twist on dinner.  I know, exciting.  This I promise you, will be a Cinco de Mayo celebration...in your mouth!

The slaw was inspired by Michael Robertson, a former co-worker and now dear friend/mentor.  His recipe uses onions and apple cider vinegar. I used green onions and replaced the acid with lime to go with my little theme.  The slaw gives the soft fish taco a nice crunch.

I do want to add I was going to include a cocktail in today's blog but I did not have a chance to go to the market.  Excuses excuses...but here was my vision:

layered in a tall glass: lime infused simple syrup (1:1 sugar:water plus peel of whole lime) with green food dye, ice, tequila,  soda water, topped with fresh strawberries and squirt of lime.  Like a Mexican flag?  Get it?  If you so choose to execute this on your own (ahem, Anthony maybe?), please send pics.

PHOTO BY VIRGINIA LEE

Chili Lime Fish Tacos with Purple Slaw
Serves 2 (with plenty of slaw leftover)

Chili Lime Fish Tacos
2 tilapia fillets
Handful of cilantro, roughly chopped
1 lime, juiced
1/2 tablespoon of olive oil
salt
chili powder
tortillas

Chipotle Sour Cream
1/4 cup of lite sour cream
3/4 tablespoon of chipotle adobo sauce from canned chipotles in adobo sauce

Purple Slaw
1/2 head of red cabbage, julienned
2 green onions, sliced
1.5 tablespoon of mayo
1 tablespoon of olive oil
1 lime, juiced
2 tablespoons of cilantro
1 teaspoon of sugar

The marinade
In a medium sized bowl mix together cilantro, lime, olive oil and a teaspoon of salt.  Coat tilapia fillets and marinate for up to 20 minutes.

The slaw
Meanwhile for the slaw, whisk together in a large bowl, mayo, olive oil, lime juice, sugar and cilantro.  Add in shredded cabbage.  Let sit while you finish the rest of dinner.  Mix together the adobo sauce and sour cream. Save the rest in an air tight container and think of ways you can use it later in the week (mix it in with mayo, ketchup, in your soup...get creative...it really is great).

The fish
In a non-stick skillet heat a teaspoon of oil until hot.  Add fish (without marinade).  Cook book sides until done (about 5  minutes or so per side, depending on how fat your fillets are).  Transfer to a bowl and flake into big chunks.  Pile on fish, slaw, and chipotle sour cream on a tortilla.  Open a Corona,  cheers to a holiday you don't know much about, and enjoy!