It literally hurts my left ventricle that we don’t have a great selection anywhere within a two hour drive of spices, exotic condiments, fresh cheeses and whole grains. I mean right now, I’d like to have my fill of smoked paprika. There is one more place I can check but no matter the rest of my list is just not happening.
Sometimes I take a spell where I just can’t seem to get enough spice in my life well, I mean food but yeah I guess I mean life because food seems to be my life. Moving right a long, I tend to get a little heat happy with all my dishes when it occurred to me maybe it’s not the heat I’m hankering but rather a jolt of savoriness. Maybe pungency is more the source of my fetish. And yet, I linger at bolstering my recipes with a zealous amount of anything hot. Not today, I think it’s time the red pepper flake shaker and I spent some time apart. I tell myself it’s just for a little while and we can certainly re-unite at a latter more appropriate date perhaps when I’ve met a few other possibly saucier seasonings like the smokey and mysterious paprika or the deep and dark cumin and coriander. Anyone who knows me knows I have a penchant for the flaky red pepper. It has been said, possibly by me, but I admit nothing that I would sprinkle the red flaky hot magic on Cheerios if I ate them. Anyway, this is the inspiration behind my rendition of fish tacos. Though, I did not abandon the heat factor altogether, I did include some savory spices to make my taste buds sing. And oh how they sung! I am thankful today for taste buds.
Fish Tacos
By Published: August 16, 2010
- Yield: 4 Servings
- Prep: 10 mins
It literally hurts my left ventricle that we don’t have a great selection anywhere within a two hour drive of spices, exotic …
Ingredients
- 4 white fish filets talapia, cod or halibut
- 1/4 red cabbage
- 1/4 red onion
- 1 lime
- 1/2 tsp. cumin
- 1/2 tsp. dried coriander
- 1/2 tsp. smoked paprika optional
- 3 T. sour cream
- 1 clove garlic minced
- 1 jalapeno peppers minced
- 4 white flour tortillas
- 1 avocado sliced
- 1 T. sugar
- 1 cup instant brown rice cooked according to package
Instructions
- Season the fish filets. In a large skillet drizzle with olive oil. Fry the fish.
In a food processor shred the cabbage and onion. Mix in the cilantro, spices, pepper and sour cream. Juice the lime and add the sugar. Stir in the rice. Add more sour cream if it’s too dry.
- Place the tortillas in the microwave for about 20 seconds. Put a generous portion of the slaw on the tortillas and add the fish. Fold and eat.
