For those days when I don’t feel like cooking, but I still want something different, we have a Fish Tacos recipe (adapted from Sylvia Fountain’s Feasting At Home), where everything can be purchased at Trader Joe’s. This serves three.
Ingredients (and where to find them at Trader Joe’s):
- 1 pound / 450g (about two fillets) of tilapia, mahi-mahi, red snapper or halibut (frozen foods), thawed
- 9 small corn tortillas (bread)
- Package of colorful cabbage (produce)
- 1 bunch of Cilantro (produce), chopped
- 2 Limes (produce), juice and zest
- 1/2 C (120 ml) mayo (random canned and jarred ingredients aisle)
- 1/2 C (120 ml) Salsa (near the chips)
- grated cheddar or cotija (optional) (the cheese section, duh) to garnish
Spice rub (random canned and jarred ingredients aisle):
- 2 t chili powder
- 1 t cumin
- 1 t coriander
- 1/2 t kosher salt
- 1/4 t cayenne or chipotle powder (optional, to add a tiny bit of heat)
- 1/2 t sugar
Directions:
- Preheat the oven to 400F (200C). Line a cookie sheet with foil or parchment.
- Thaw the fish and remove excess moisture (pat dry). Mix the spice rub and sprinkle on both sides of the fish. Set aside.
- Bake the fish on the cookie sheet 6 minutes, flip, and bake another 4-6 minutes. Remove, add one lime’s juice, and let sit a minutes. While that’s happening…
- Make the cilantro lime slaw: mix the colorful cabbage, chopped cilantro, one lime’s juice and zest in a bowl.
- Make the spicy mayo: mix the salsa and mayo.
- Warm the tortillas (either in the warm oven or on the stove).
- Break the fish fillets into smaller chunks for serving.
Assembling them is simple: place a few small pieces of fish in the tortilla. Add some slaw. Drizzle with some spicy mayo. Optionally, add cheese. Enjoy!
In the photo above, I did not have slaw ingredients, so I improvised with mixed greens.