Fish Tacos

Everytime I have fish tacos I’m reminded of the first time Jimmy cooked dinner for me. I can’t help but laugh to myself. He started off this adventure by going to Borders to purchase several cookbooks. Then it was off to the grocery store for a shopping cart full of ingredients. And finally home to start the cooking process. Later that day I returned from work to find the kitchen looking like a bomb had gone off. Being nosey, I began inspecting this project of his… skimming the recipe… looking over the ingredients. He had bought one of those cookbooks that promote certain product brands ( for instance, it would say 1/2 c. cream cheese, Philadelphia) Sure enough there on the counter was the salsa, Newman’s Own… tortillas, Mission… and shredded cheese, Kraft. I say “Did you purposely buy these ingredients?”
Him, “Yeah.”
Me, “Why?”
Him, “Because that’s what the recipe said.”
Me, “Seriously?!”
We eat.
He says “Well they were good, RIGHT?!”
I say “Sooo good.” And they were. They were the best fish tacos I ever had. Despite the money and the mess-Thanks, Babe.
2 tilapia filets (or any white fish)
2 flour tortillas
2 cups green and/or purple cabbage, shredded
2 T. honey
1 T. apple cider vinegar
1-2 T. olive oil
1 t. cumin
chopped tomato and onion
chili powder, S&P
Whisk together honey, vinegar, cumin, and 1 T. of olive oil. Pour over shredded cabbage and toss to coat. Brush fish filets with a tiny bit of olive oil then season with chili powder, salt, and pepper. Preheat a skillet and sear fish, about 3 minutes on each side (being sure it is cooked through.) Place a fish filet on each tortilla and top with slaw, tomatoes, and onions.

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