I'm officially in summer mode. My Take Steps walk (which was a total success) was this weekend which officially kicked off summer in my opinion. I personally thought we should have won for most creative shirts but sadly we didn't. Honestly though, how could this not win?? We were "Flintstones Against Crohn's". We had Betty, Fred, Wilma, Dino, and Pebbles. We were even yelling Yabba Dabbo Doo!
Oh well, at least the weather is nice now and my food is in full blown summer mode as well. I'm over soups, stews, and big hearty meals. Time for lots of vegetables and fresh meals. Thus, I bring you fish tacos!
Yield ~ 8 tacos
1/2 red pepper
1 teaspoon white vinegar
1/3 head cabbage, shredded
1 carrot, shredded
2 tablespoons white vinegar
salt and pepper
1 pound fish (we used Swai, you can use anything like Halibut, Mahi Mahi, etc)
To make mango salsa, take your red pepper, mango, onion, and jalapeno and dice them all. Place into a bowl with white vinegar and stir to combine. In a separate bowl, place your shredded cabbage and carrot with vinegar and salt and pepper. After you have made your salsa and slaw season the fish with blackening seasoning. Just sprinkle enough to lightly cover each piece of fish, then flip over and season the other side. Heat 2 tablespoons of oil at medium high heat and place fish into pan. It shouldn't take long to cook the fish, more than a few minutes on each side will probably be more than enough. Take fish and place on a paper towel to get excess oil off, then prepare your tacos with your tortilla, fish, salsa, and coleslaw.