Jared and I registered for a mandoline slicer for our wedding, and luckily our good friend, Dwayne, bought it for us! We hadn’t used a majority of our wedding gifts mainly because we don’t have our own place yet. But this one, I had to take it out of the box and try it. You can purchase it at Bed, Bath and Beyond for $69.99. Don’t forget to use that 20% coupon, which knocks off $14. And don’t worry if the coupon is expired, they will accept it anyways. Our first test with the slicer was homemade french fries, and it worked like a charm. Turn to the Homemade French fries post for recipe!
I love everything seafood—fish, shrimp, crab, mussels, lobster, squid—pretty much anything. I guess you can blame it on growing up in a Filipino household where we ate fish almost every day. So, one afternoon I craved seafood and was particular happy I stumbled upon this recipe. The photo in the cookbook looked great and the number of ingredients was minimal, so I decided to give it a try. With less than 10 ingredients, and the most expensive item being the fish, I thought this would be tasty for a crowd, served of course, with Coronas. For roughly four servings, 2 tacos per person, I spent a total of $22. Not bad at all.
1/4 cup reduced fat-sour cream
1/4 cup mayo
2 tablespoons of lime juice
salt + pepper
dash of papkrika
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced
1 jalapeno, halved and seeded
1 pound tilapia fillets
8 flour tortillas
cilantro leaves for garnish
1. Making the slaw. A fairly simple process. The first thing you have to do is make the cream mixture by combining the sour cream, mayo, lime juice, salt + pepper and papkrika in a small bowl. Place half of this mixture in a another bowl and set aside for now. You’ll use this to drizzle the taco at the end. Thinly slice the red cabbage, dice half of the jalapeno and slice the scallions both white and green parts. I actually found the red cabbage already thinly sliced in a prepackaged bag at the grocery store. Mix all those ingredients together with half of the cream mixture.
2. Fry the fish. Heat up a non-stick pan at medium heat for a few minutes. Drizzle 2 tablespoons of olive oil and add several slivers of jalapeno to fry. The jalapeno will flavor the olive oil and add some heat to the fish. Let it fry for only a few minutes and remove before it burns. Take the tilapia and coat it with some olive oil and salt+pepper. Gently place the fish in the pan. Don’t touch it. Let it crisp up before you turn it over. Tilapia is a delicate fish so if you try to mess with it too much, it can fall apart. It only takes about 3-4 minutes per side. Once it’s nice crispy on the outside, but still moist in the inside, take out of the pan and set aside.
3. Assemble the taco. We heated the flour tortillas in the microwave for about 30 seconds. If you have a gas stovetop, I would definitely recommend heating up the tortillas over the flames for some added char. Place the cooked tilapia on the tortilla, topped with slaw and a drizzle of the cream mixture you set aside earlier. Garnish with cilantro and enjoy! Cheers!