Toss-Together Fish Tacos
Remember when I told you about how you wouldn’t find me in the kitchen much this week? That’s still true. So while I realize sharing this as a “recipe” may be pushing it — “Step 1: Cook Fish Step Two: Make Fish into a taco,” isn’t exactly rocket science — the way I see it, simple meals are as good as it gets and far be it from me to be the one who decides which meals count and which don’t.
So grab yourself some fixin’s. Cherry tomatoes, green onions, a small head of cabbage, two medium carrots, lime wedges, about 1/2 cup of mayo, a couple tablespoons of vinegar, and a generous pinch each of garlic powder, salt, and pepper. Not pictured: tortillas, cheese, and sour cream. Oh! And fish. Don’t forget the fish.
And honestly, ya’ll? I just use the fish in the box, from the freezer section. There’s a fancier version of this I sometimes do in the summer, on the grill, with avocado and fresh pico de gallo, but this is the quick and easy method. So get yourself some frozen fish — breaded, battered, naked, you choose — and pop several fillets into the oven to cook according to package directions.
Meanwhile, chop up your head of cabbage really fine and grate your carrots, combining the two in a dish. Mix your mayo, vinegar, salt, pepper, and garlic to taste and then coat the cabbage and carrots with it. Let rest in the fridge.
Halve the cherry tomatoes and chop up the green onions. Set out alongside grated cheese, sour cream, lime wedges, and warm tortillas.
When the fish is done remove it from the oven and, using two forks, separate each fillet into flakes. Place flakes in a bowl, take coleslaw out of fridge, and serve alongside the above fixin’s. Enjoy!