I decided to make fish tacos with coleslaw. It might sound weird, but it is delicious. I'm not even a big coleslaw fan; to be honest, I used to HATE coleslaw because the only experience I had with it was that stuff that is drowning in some nasty sort of sweet sauce: ick! There is a better coleslaw. I'm about to show you how to make it!
Ingredients for tasty coleslaw:
one small to medium-sized cabbage, sliced in half and washed thoroughly
1/2 cup craisins
1/2 cup sliced almonds
2-3 celery stalks, chopped
2-3 radishes (if you have them) thinly sliced
1/4 cup (or to personal taste) mayonnaise, add more if needed
1 tablespoon dried curry mix
1 teaspoon creole rub (or more curry mix, or a combo of spices that appeals to you!)
salt and pepper to taste
Thinly slice the cabbage halves crosswise, then slice these sections into thirds. Don't fuss about it too much, but don't chop it to death. You want the strands to be at least 1-2 inches long for the nice crunch.
Place chopped cabbage in a mixing bowl. Add celery and radish. Toss the craisins and sliced almonds and mix gently. Now, add the mayonnaise and spices and toss so that there is just enough mayonnaise to lightly coat the mixture. Better to error on the light side of adding mayonnaise than to add too much! You can always add more until you get a little moisture on the mixture. Salt and pepper to taste just before serving.
I use the tortilla-crusted tilapia that I buy frozen from Costco for my fish tacos. These are great, easy to prepare, and I always keep some in the freezer for evenings when I can't think of what else to cook.
Bake the fish in the oven according to package directions.
While baking, heat the corn tortillas in pan, flipping back and forth in a hot pan until some "puffing" of the taco begins to occur. Place on a plate and cover. Keep warm until ready to serve.
cabbage, sliced in half. Remove base "core" before thinly slicing
add cabbage, sliced almonds, and craisins to bowl and toss slightly
Add mayonnaise and spices (see how accurately I measure?!)
Add celery and radishes (I didn't have any radishes on hand, but I encourage you to try them if you can in this dish because they rock)
heat tortillas in a medium-high nonstick pan, turning frequently to prevent scorching
Serve fish in tortilla topped with a generous portion of coleslaw.