Fish Tacos with Cabbage Slaw and Chili-Cilantro Aioli

I would eat fish tacos year round, no doubt. But summertime seems like an extra appropriate time of year. Break open the barbie, enjoy a margarita or beer and invite some friends over for a perfect warm summer's evening.

We had such a good time with our friends at this dinner, I hope we can do it again soon. I love being back in Seattle and getting reacquainted with my girlfriends, their husbands AND the kids (oh my gosh... turn your back for a couple of years and everyone's babies are 'big kids', starting kindergarten and what not - crazy!). And all of my friends have such beautiful families. I probably don't say this enough (I'm not very gushy or sentimental normally), but I feel very lucky to have wonderful people in my life.


I used corn tortillas, delicious. I forgot to put out the cilantro and avocado, didn't matter. And I made a yummy aioli sauce, don't skip the aioli! The tacos were a hit.

I served the fish tacos with sweet potato fries.

Thanks for coming over, friends. It's good to be home.

Fish Tacos with Cabbage Slaw and Chili-Cilantro Aioli
adapted from Cooking Light

4 cups very thinly pre-sliced green cabbage
1 cup chopped plum tomatoes
1 serrano or jalapeno chile, seeded and minced (leave seeds in for more fire!)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1-4 tablespoons extra virgin olive oil, divided (depends on which cooking method used, see below)
1/2 teaspoon salt, divided
1 pound tilapia fillets (we used the frozen mahi-mahi fillets from Costco- 1 fillet per person)
1 teaspoon chili powder
8 (6-inch) corn tortillas
1 15 ounce can black beans
1 ripe avocado, sliced
Salsa (optional)

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced (jalapeno OK)
1 garlic clove, minced

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine. Set aside.

To make the aioli: Combine all ingredients and mix well. Can be made up to 1 hour before, keep in refrigerator.

Heat beans on the stove or in the microwave, and put in a serving bowl. Peel and slice avocado, place on a serving plate.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and place fish on a serving platter.
OR
Heat grill. Rub/Brush fish with enough oil to keep it from sticking to your grill pan. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Grill fish direct or in a grill pan, according to thickness of the fish (ours took 4-5 minutes on each side), and your desired degree of doneness. Remove from heat, and place fish on a serving platter.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture, extra jarred salsa (or my cousin Skye's homemade salsa), aioli, avocado and black beans.

More side dishes that go well with fish tacos:
- Lime Quinoa Salad with Fresh Mint, from Karina's Kitchen
- Summer Green Bean Salad, from 101 Cookbooks
- Grilled Potatoes with Garlic and Herbs, from Andrea Meyers

Guten appetit!