I had a lovely summer day rafting on the Chattahoochee with some friends this morning on their massive, ultra-comfy raft called the “Relaxation Station.” While we were planning this outing, my friend kept referring to it as the Relaxation Station and I thought that was just her quaint name for the raft. But that is it’s actual name and yes, I think that’s an apt name for a multi-person raft with tons of room that keeps you pretty dry, although doesn’t have magic powers to help with sunburn. But I’m not too terribly burnt (don’t worry mom, I put on SPF 50 before I went out). Anyway, since I’m tired and kind of burnt, I’ll get to the important stuff – fish tacos.
These Fish Tacos with Cilantro Garlic Lime Slaw are a perfect meal for a hot summer’s day: healthy, under 20 minutes, and delicious. I absolutely love the combination of the vibrant Mexican spices on the pan-fried tilapia and the creamy, tangy slaw.
- For The Cilantro Lime Slaw
- • ¼ olive oil
- • ¼ cup water
- • ½ cup sour cream
- • ½ cup green onions, chopped
- • ½ cup cilantro, chopped
- • 3 cloves garlic, minced
- • ½ teaspoon salt
- • juice of 2 limes
- • 2 cups shredded green cabbage
- For The Fish Tacos
- • 1 pound tilapia
- • 1 teaspoon cumin
- • 1 teaspoon chili powder
- • ½ teaspoon salt
- • 1 tablespoon olive oil
- • 8 small corn tortillas
- • Garnishes: crumbled queso fresco, diced avocado, cilantro, lime wedges
- To Prepare The Slaw: Mix the oil, water, and sour cream in a medium bowl. Add the green onions, cilantro, garlic, salt, and lime juice. Stir to combine. Toss with the shredded cabbage.
- To Prepare The Fish: Mix cumin, chili powder, and salt together in a small bowl. Pat fish dry and sprinkle with cumin mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fish and cook until done, about 4 minutes per side.
- To Serve: Cut the fish into small pieces. Place in corn tortillas and top with a spoonful of slaw, and finish with queso fresco, avocado, and cilantro.
Adapted from Pinch of Yum