Fridays with Julie - Fish Tacos

Cooking for other people can sometimes be a challenge but is always something I enjoy.  I had the pleasure to cook for my friend Sara and her husband Will while I was in GA.  The only problem was, Sara is lactose intolerant.  Having never thought about cutting dairy out of my meals (remember I love butter almost as much as Paula Deen), I had to make a plan.  It was a little too chilly to grill and I didn't want to have to ask for help - I wanted to prepare the entire meal.  

The menu -

Fish Tacos with Purple Slaw

Homemade Salsa and tortilla chips

Canned refried beans (no cheese on top)

Mexican Rice (from a box)

I also made some dessert skewers with a little chocolate drizzle on them because even a girl who's lactose intolerant needs a little chocolate sometimes.  PS-I did ask here before I drizzled her's with the chocolate.

First up - the fish.

Seared Tilapia for Tacos

• 4 tilapia filets
• 1/2 tsp oregano
• 1 tsp minced garlic
• 1 tsp chili powder
• 1/8 tsp cumin
• Extra Virgin Olive Oil - EVOO

Mix all spices together and sprinkle over both sides of tilapia.  Heat EVOO in a pan over medium high heat on stove.  Place all 4 filets in pan.  Sear for 4 minutes on each side.  Don't worry if they fall apart because next you want to cut them into slices or shred them for tacos.

Next, the Slaw.

Purple Slaw

• 1/2 small purple cabbage - grated (I used a food processor)
• 1/4 red onion - diced into small pieces
• 1 Tablespoon sugar
• 2 tsp brown sugar
• 4 Tablespoons red wine vinegar
• 2 tsp olive or canola oil
• salt 
• pepper

Mix the sugar, brown sugar, vinegar, and oil.  Refrigerate for 1-8 hours.  Grate cabbage and mix with onion.  When you take the "dressing" out of the fridge, you need to mix it well before pouring it over the slaw mix.  Mix well and salt and pepper to taste.

Finally the tacos-

• Cooked tilapia filets
• Purple Slaw
• Tortillas
• Sour Cream
• Homemade Salsa

Put a little bit of everything into the tortilla and enjoy!