Saturday, May 22, 2010

Fish Tacos with Quick Slaw, Avocado Sauce, & Green Rice

Stop! Before you write this post off as the most disgusting thing that you've ever laid eyes upon, just take a deep breath. Now, muster up some courage. Ok, good. Now, keep reading. :)

I promise I will never share an absolutely horrid, disgusting recipe with you.

That said, this is an interesting, varied take on fish....and truly, there's nothing "taco-ish" about it, except that a lot of yummy goodness is wrapped in a flour tortilla. My family loves this, even though El Hub thinks that he doesn't. And, every time in the past 2 years that I have been including this meal on our menu, he looks at me across the table and says,
"Yeah, those are pretty good."

So, I dare you--no, double-dog-dare you!!--to branch out on your culinary limb and give this meal a shot. It is light, refreshing, yummy, and really packed with a lot of flavor. Hard to beat that combo.

Fish Tacos with Quick Slaw, Avocado Sauce, and Green Rice
by Rachael Ray

Green Rice
1/4 cup plus 1 tbl. olive oil, plus additional for drizzling (this is for the entire recipe!)
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups rice
3 cups vegetable stock, divided (I used 1/2 chicken broth and 1/2 water)
3/4 pound baby spinach
1/2 cup fresh cilantro leaves

Quick Slaw
1/4 cup honey
2 tbl. hot sauce
dash of lime juice
1 package of shredded cabbage slaw mix
1 small red onion, thinly sliced

Avocado Sauce
2 ripe avocados
1/2 cup sour cream
1 clove garlic, minced or grated
splash of lime juice

4 firm white fish filets (I use frozen tilapia filets, usually)
generous splashes of lime juice
1 tbl. grill seasoning
1 tsp. ground cumin
1 tsp. ground coriander

Preheat broiler, grill pan, or large non-stick skillet, whichever you prefer.

Place a medium-sized pot over medium-high heat and give it a turn of olive oil, about 1 tbl. Toss the jalapenos into the pan and sautee until tender. Add in the rice and cook about a minute to toast it. Add in 2 1/2 cups stock and bring to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

While the rice is cooking, season the fish on both sides with the lime juice, grill seasoning, cumin, and coriander. Lightly drizzle some olive oil over the filets and cook. If using the broiler--3 minutes per side, for a total cooking time of 6 minutes. If using a grill pan or skillet, 4 minutes per side, for a total of 8 minutes. Once the fish is done cooking (it should be opaque white and a bit flaky), transfer them to a plate and cover with foil until you're ready (but don't let them sit there too long!)

Once the fish is cooking, prepare the quick slaw by mixing together the lime juice, honey, and hot sauce. Salt and pepper to taste. Whisk in 1/4 cup olive oil (I sometimes skip this part!) and add the cabbage and red onion. Toss gently to combine.

To make the "green" part of the rice, puree the spinach and cilantro and remaining stock (about 1/2 cup) in a food processor. Dump the mixture into the rice when the rice is finished cooking and stir to combine. Transfer to a serving bowl.

Slice the avocados and scoop out the inside into a bowl. Add the sour cream and minced/grated garlic. With a fork, combine the ingredients, breaking up the avocado as you stir.

To serve: Assemble the fish tacos by shredding the fish filets (each piece should give you enough for 3 tacos) and place some meat into each tortilla. Top them off with a little of the quick slaw and some avocado sauce. Serve each person 3 tacos and some green rice, and enjoy!

(See, that wasn't so bad now, was it??!!)

1 comment:

Thanks for leaving a comment! I love hearing from you!