Wow, it has been a day. I started out by wanting to post my 5th fish recipe for the week. But, I had an “accident” with my camera. Completely the camera’s fault, not it’s user, btw, and I accidentally erased my photos of the fish tacos after they were ALL eaten. Trust me they are great. I promise that I will post photos the next time I make them (probably in a week or so). So, I am going to give you a bonus—Chocolate Sheet Cake!! WARNING!!!! It is NOT diet friendly!!!!
Living in Northwest Louisiana, you gotta love Tex-Mex. I really think that it is probably my favorite kind of food, especially when you combine it with seafood or fish. The inspiration for this recipe is from
a restaurant an institution in Shreveport — Superior Grill. They serve great fish tacos (an everything else too, especially the margaritas), steaks, and killer fajitas. I usually get the fish or shrimp tacos almost every time we go there (which is a lot). Well, here is my version. I think that this fish recipe is my all-time favorite. I especially love the sour cream sauce and slaw for the crunch. I just wish that I could make the salsa and chips to go with it.
Fish Tacos with Sour Cream Slaw
2 Tilapia filets
4 cloves garlic
1 teaspoon olive oil
1 teaspoon cumin, divided
1 teaspoon chili powder, divided
salt and pepper
1 package shredded cabbage
1 cup low-fat sour cream
juice from 1 lime
corn or flour tortillas
1 jalapeno, sliced for garnish
1 avocado, sliced for garnish
1 tomato, diced for garnish
Heat grill to 350 degrees. Place tilapia and garlic on non-stick foil and drizzle with olive oil. Sprinkle fish and garlic with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and salt and pepper. Rub to coat. Cook fish until flaky. Meanwhile to make slaw, combine shredded cabbage, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, sour cream, and lime juice.
Place tortillas on grill for 5-10 seconds until warm. Serve tilapia and slaw on tortilla and garnish with sliced jalapenos, avocados, and tomatoes.
Friday Bonus–Chocolate Sheet Cake