Salmon Tacos with Cucumber Slaw & Guacamole

Another recipe from Ina Garten with a few changes to my taste...

Again, we've become fish taco fans.  This is our other favorite fish taco recipe!

Image from here.

Flour or Corn Tortillas

Slaw

3/4 lb green cabbage, cored and finely shredded 

1 seedless English cucumber, unpeeled, halved lengthwise, thinly sliced
3 TBS  white or red wine vinegar
1/2 c. sour cream
3 Tbsp minced fresh dill (or 1 tsp dried)
Kosher salt and freshly ground black pepper
-Combine all ingredients in a bowl and let marinate in fridge

Salmon

Olive oil, for greasing the pan 

salmon fillet, skin removed 

-Sprinkle salmon with chipotle chile powder, fresh lime zest and lime juice, salt, pepper

--Bake 425 for 20-25 minutes until just cooked through

Build Taco and top with:
-Guacamole:  avocados, seeded and peeled-mash adding 1/2 tsp Sriracha per avocado, salt/pepper.

Tilapia Fish Tacos with Mango Peach Salsa

I had never had a fish taco until about three years ago.  To many that may be crazy!  It always sounded a bit weird to me, but I finally made the plunge...and now it is a family favorite!  We especially like this in the summer, but anytime is good.  Trader Joes is a great place to get your tortillas, breaded, tilapia, sprouts, chili lime seasoning, and peach/mango salsa!

Image from here.

Breaded Tilapia (bake according to box directions and cut into strips)
Flour or corn tortillas
sliced avocado
Trader Joes Peach/Mango Salsa (or another favorite brand or a fresh salsa works great too)
sliced radishes
sprouts
Cabbage Slaw (see recipe below)
*jalapenos optional
*limes for serving
*Chili Lime seasoning from Trader Joes for extra flavor/kick

Cabbage Slaw 16 oz:
red/green cabbage
shredded carrots
Coleslaw Dressing:
1/2 c. sour cream
3 TBS honey
1 tsp chili powder
1/4 tsp black pepper
1/4 tsp salt
1/2 c. fresh cilantro, chopped
-Note the coleslaw will seem very dry.  The longer it sits in the dressing, the more it will soften.

Almond-Crusted Tilapia

This is our new favorite fish dish inspired by a sister-in-law! Tilapia is VERY mild and delicious. Your house will not smell fishy when you make this. You can fry the fish in a non-stick pan with oil or bake it. I prefer the baking method because it is easier (and I think crunchier), and I can have a large quantity all ready at once. I hope you enjoy this as much as we do!

6 Tilapia fillets
Breading Mixture:
3/4 c. bread crumbs (store bought, or make your own whole wheat crumbs using a blender)
1/4 c. fresh parsley, chopped (or add 2 TBS dried)
1/2 c. almonds, chopped finely
1/2 tsp salt
ground pepper
Egg mixture:
2 eggs
2 TBS milk
Fresh lemon wedges for serving

-Preheat oven to 400. Line 11x17 pan with parchment paper. Dip fish fillet in egg mixture then breading mixture and place on parchment. At this point you can also drizzle some fresh lemon or lime juice over the fish before placing in the oven.
-Bake 25-30 minutes until fish is cooked through. Serve with lemon wedges (I like a LOT of this on it. It is really yummy!) rice pilaf and steamed vegetables. Garnish with toasted slivered almonds if desired.
-KETOGENIC version:  use Almond Meal instead of bread crumbs. (I buy mine at Trader Joes)