Random story: My Australian brother-in-law visits almost every summer. One of the things he really enjoys eating while he’s here are “tay-cos” (tacos) from the local taqueria. Tay-cos. He has the coolest accent ever! So cool, in fact, that my entire family calls tacos, “tay-cos” now.
So today on the blog, I’ve got fish tay-cos with chipotle slaw for you. Super easy, super fast. Served with rice and beans and homemade Pico de Gallo. I cheated on the beans and bought a can, but I did make the rice; it’s not worthy of a blog post quite yet.
As for the tay-cos, I usually go with white fish. Tilapia or Swai are best priced, so I tend to go with that. But really, any white fish works.
This time around, I decided to go with a healthier option and went with salmon. It turned out just as good!
Ingredients (serves 2-4):
3 Fish Filets
1 tbs Olive Oil
1 Pack of Corn Tortillas
1/2 Head of Cabbage
Salt & Pepper
Cayenne Powder (optional)
Pico de Gallo
1) Brush the fish with olive oil. Then, sprinkle a generous amount of garlic powder over it (this helps eliminate the fishy smell). Lightly sprinkle salt, black pepper, and cayenne powder. Squeeze half a lime over the fish, and place it in the fridge.
3) Once you’re done cutting the cabbage, take the fish out of the fridge, and place in under the broiler on high for 10 minutes. Fish cooks fast, so keep an eye on it. When you’re done, it should look like this:
5) Now you’re ready to assemble and eat! Place some cabbage on each tortilla, followed by a chunk of fish. Then, top it with chipotle sauce & pico de gallo.
Serve with rice and beans, and a lime wedge.