Thursday, June 13, 2013

The Perfect Summer Dinner

Lately, I have been trying to eat healthier.  There is just something about summer that makes me crave healthy food, fruits, and veggies.  Tonight my mom and I cooked dinner together.  The meal of the night- fish tacos and broccoli slaw.  They were absolutely wonderful! 

sQs found the recipe on A Cup of Jo, and let me tell you it was such a good find!  

Fish Tacos and Cole Slaw Recipe

For The Slaw:
1/2 head of cabbage
2 grated carrots
2 tbsp. Fresh Parsley
2 tbsp. lemon juice
2 tbsp. creme fraiche
2 tbsp. Olive Oil
Pink of Kosher Salt

We changed the recipe a bit.  Instead of cabbage, carrots, and parsley we used a bag of Dole broccoli slaw.  Also, instead of creme fraiche we used sour cream.  It had a little too much lemon, so we added a little bit more sour cream.  

For The Fish:
1 lb. of sliced tilapia
1 egg whisked
1 cup of panko bread crumbs
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
Pinch of cayenne pepper
1/2 tsp. kosher salt
1 tbsp. Olive Oil

( we forgot to add the lime, but it was still tasty without it)

How To Make Them: 

Coleslaw tasted best when it is marinated for awhile, so make sure you make this first!  Place the sliced cabbage, grated carrots, and chopped parsley in a medium to large sized bowl.  Or if you want to make it my way, then add the bag of Broccoli slaw to a bowl.  

Next combine lemon juice, sour cream, and olive oil with the Broccoli slaw.  Add a pinch of salt and then toss everything together.  Cover the bowl, and then refrigerate for at least thirty minutes or longer.
And now for the fish tacos! First preheat the oven to 425 F. Rinse the tilapia fillets and dry them.  Next, slice them into 2-3" long pieces and set them aside. Pour the whisked egg over the fish and make sure each piece of fish is covered in the egg.  Covering the fish makes sure that the panko completely covers the fish. 

In a Ziploc bag combine panko, paprika, thyme, oregano, cayenne pepper, salt, and oil. Place the egg- coated fish into the bag, seal it, and shake it so that the panko covers the fish.  It's better to place 2-3 pieces of fish into the bag at a time. 

After the fish is covered in panko, place the pieces of fish on a foil lined and greased sheet pan.  Bake in the oven for 15 minutes until the panko is golden brown.  

Wrap the Tortillas in foil and place them in the oven for 3-5 minutes to warm them up.  Feel free to serve with limes.

It goes great with a nice glass of white wine. 

Bon Appetit!

1 comment:

  1. YUUMMM!! I'm bookmarking this recipe post. Lately I've really been into hummus and carrots. :)