Fish Tacos: A Great Catch

Lure your guests....

Hook them with one bite...

On a scale of 1-10....   I just crack myself up sometimes!

Ok, seriously, fish tacos are a quick lunch, even quicker if you make the slaw the night before.

Southwest Slaw

1/2 bag of ready-made coleslaw mix

Juice of 1 lilme

1 T. honey (eyeball it)

2 T. apple cider vinegar (generous splash)

2 T. vegetable oil (a glug)

Sprinkle of salt

1 fresh jalapeno, seeded and minced (We're going for tang, not pain.)

1 generous handful cilantro, chopped

1/4 c. chopped red onion

Mix all ingredients and let them get all friendly with each other while you make the fish.

Fish

I used a bag of frozen tilapia "loins" from Costco. (Loins? Seriously? What kind of fish has "loins"?????) Thaw and sprinkle both sides generously with the Ancho Rub. (You can substitute any chile-based dry seasoning. If you are desperate I'd use ready made taco seasoning.)

Heat a large skillet over high heat, add enough vegetable oil to keep everything from sticking, and place the fillets in the pan. Oh sorry...lay the "loins" in the skillet. (This is just WRONG people!)  Sear until there is a nice brown crust, flip over and do the same thing on the other side. That's all!

Tortillas

While the fish is cooking, place your desired number of corn tortillas in a pie plate, place a moist paper towel on the top, and microwave for 90 seconds or so until steamy warm.

To serve

Place a piece of fish in the tortilla, top with the slaw, and then a drizzle of jalapeno dip. (This is similar to the Chuy's Creamy Jalapeno Ranch Dressing. If you can't find something similar, start with ranch dressing and chop up a jalapeno or two.) Fin-fully delicious!