Simple Summer Recipe: Deconstructed Fish Tacos

photo (3)Between the heat and the specter of swimwear, many of us want to prepare lighter meals during the summer months.  An easy way to do this is by modifying favorite recipes.

It’s hard to find fault with  traditional fish tacos: battered fried white fish, shredded cabbage, creamy/spicy sauce, and corn tortillas served with lime.  I think they are even better when served “deconstructed.”  By flipping the ratios, I have turned a Baja-style favorite into a quick, easy dinner that emphasizes fresh vegetables without skimping on the yum.

There’s no strict recipe here.  You should add/subtract/modify/substitute based on your own taste and the supplies you have on hand. [hr]

Prep time: 25(ish) minutes.

Ingredients (Drafted to Take Advantage of Convenience Products)

  • Frozen fried fish fillets (2-3 per adult or big kid; less for smaller appetites)
  • Packaged shredded cabbage or HEB “Fiesta Salad” mix
  • A few handfuls of frozen corn kernels
  • Avocado
  • Cilantro (unless you hate it)
  • Optional: shredded carrots, tomatoes, whatever else you have on hand
  • Mayonnaise
  • Sriracha
  • Corn tortillas
  • Lime (or not, ’cause they’re so expensive right now)

 

Make It

Cook fish in oven according to package instructions.

While that’s happening, cook the corn in a skillet (so it gets a little brown) or set a timer to throw it in the oven during the last 10-or-so minutes the fish is cooking.

Dice the avocado and chop the cilantro.

Toss the cabbage/Fiesta mix/other vegetables and cilantro with the avocado.  The creamy avocado will partially “dress” the vegetables, so incorporate it first, before you determine how much additional dressing you want to add.

Depending on how much dressing you need and your taste for spice, mix a glop of mayonnaise with a squirt of Sriracha.  Toss the dressing with the vegetables.

When the corn is done, sprinkle it on top.

Top the salad with the fish, and serve with corn tortillas and lime.

Enjoy![hr]

 

Katy
Katy is a San Antonio native who spent seven years on the East Coast. She is back home now, married to her match.com sweetheart, rearing her children Claudia (5) and Thomas (3), and practicing tax law.

1 COMMENT

  1. Haha my aunt is one of the cilantro soap afflicted. Lol! Love the recipe. You could have left out the part about the expensive limes. I’m trying to push a key lime pie recipe ova heeyuh!!! (Ny gangster voice) lol

Comments are closed.