Fish tacos with slaw
Fish tacos are an occasional favorite. They are easy and festive to make. This post suggests a few changes to my original post for fish tacos.
Adding the crushed chilies to the dressing and chipotles in the tartar sauce adds a wonderful melange of heat to the ancho chili flavor.
Ingredients
Healthy tartar sauce:
- 8 ounces low fat Greek yogurt
- 1/4 cup sweet pickles chopped or sweet pickle relish
- 1/4 cup finely diced onion, and
- 1/2 chipotle chili in adobo sauce, minced (has anyone ever seen chipotle chilies NOT in adobo sauce?)
Directions
Fish:
- Make sure the cast-iron skillet is hot enough so droplets of water evaporate in a second or less
- Coat with a little safflower oil
- Sprinkle with a little salt, sear on the first side for 4 minutes, the second side for 2 minutes, and whatever remaining time is needed to equal 10 minutes per inch thickness of fish in a 400 degree oven. The outsides are perfectly done and the center is still tender and moist.
- When I cook fish all the way through on top of the stove, the outside gets tough before the inside is done.
Coleslaw:
- Add a couple of teaspoons of dried oregano to the ancho chili powder.
- Add a 1/4 teaspoon crushed red chilies to the slaw dressing.
- Use 3 tablespoons of lime juice, 2 tablespoons of vegetable oil, and 1/2 teaspoon of kosher salt.
- The original recipe used orange juice which added a little sweetness. Without the orange juice, you may want a few sprinkles of sugar.