Once a week we have tacos. But, can you guess which day? Not so original, but by changing the types of tacos we have, Tacos Tuesday is a hit.
A big tip I’d suggest to keeping it interesting is to focus on fresh ingredients. A little fresh cilantro and some bright cabbage keeps it more taqueria and less Taco Bell. In this particular recipe, the Queso Fresco brings the salt, the lime brings the acid. If you choose another cheese, check to make sure together it’s all seasoned enough.
10-14 ounces of light, white fish (Tilapia, Haddock, Cod, etc.)
your favorite blackening seasoning mix or-
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp chile powder
dash of onion powder, salt, sugar, pepper, oregano, and lemon zest
2 tbsp cooking oil (olive, coconut, canola, etc.)
1/2 cup red cabbage, shredded
3 medium poblanos (or 4 small, 2 large)
1/2 cup queso fresco, crumbled
1/4 cup cilantro, roughly chopped
olive oil spray (or any cooking spray)
favorite fresh salsa OR cut, salted tomato
Turn broiler on to preheat. Cut poblanos in half lengthwise, removing stem and seeds. Coat with oil and put in oven on cookie sheet about six inches from broiler. Broil for 10 minutes, flip and broil another ten.
While peppers broil, heat medium sauté pan with oil over medium heat. Season fish on both sides with enough spice blend to thoroughly coat. Add fish to pan and cook through both sides (around 6-10 minutes depending on thickness). While poblanos broil and fish cooks, shred cabbage, crumble cheese, and chop cilantro. Once fish is cooked, cut it into bite-size pieces. Cut poblanos into half inch pieces.
To plate, add fish and poblanos down first, top with salsa, cheese and cabbage. Cilantro goes last with a squeeze of lime just before the first bite.