Well folks, it’s been a few! We took a lovely little trip to Floyd, VA to attend Floydfest with Will’s parents. After several days of camping, it felt good to return home to our own rain and wind-free place. However, right after returning Will has left me once again to visit his grandmother in California! The last text I got said he and Aunt Marty were heading to an In-n-Out Burger. I’m a little jealous to say the least, despite writing off red meat not too long ago. But still, it’s legendary! I can’t wait to hear how much he likes it AND how much authentic Mexican food he eats this week. If only he could bring me back avocados…
We’ve been busy little bees the last few weeks but August is shaping up to be an up and down month. This weekend is very quiet with a calmer week at work ahead. But next weekend involves a lot of driving up and down 95 for a bridal shower I’m hosting (!!), a wedding and a joint bachelor/bachelorette party, all within a 48-hour timespan! We’re looking forward to all the events, but who knew it was such a popular weekend? Then after several months of going without seeing her, we’re visiting Courtney (and others) in Boston! We are super duper excited to go back to one of our favorite places and hang out with old friends and see the awesome Museum of Science, where Courtney works. She’s always talking about taking breaks at work to go see baby animals and I get fairly jealous, so now it will be my turn to see them! Then before we know it, the fall semester will begin and life kicks back off into high-speed mode.
But for now, while we’re holding on to the last few sips of summer, we can make fun recipes like this one from our subscription food box! Not wanting to just make coleslaw because we had cabbage, we searched for awhile before landing on this recipe to use our head of cabbage. It was wonderful and if you ever end up with a head of cabbage you don’t know what to do with, I highly recommend this.
Cooking Notes: We doubled the slaw: 3-4 cups cabbage, 1/4 cup cilantro, 1/2 cup sour cream, 1 1/2 tbsp lime juice. We did this because we only had about half the fish we needed (we used cod instead of tilapia), so we needed the tacos to fill out in other ways. Otherwise, it was mostly the same! Our mango wasn’t ripe enough the first night, but we had it the second night and it was wonderful. Will also grilled some shrimp for the second night, since we ran out of fish after the first night.
Fish Tacos with Cabbage-Lime Slaw (adapted from Ambitious Kitchen; makes 8 tacos)
1/2 – 1 lb. cod or other white fish, such as tilapia
1 tbsp olive oil
3 tbsp fresh lime juice
2 tsp honey
2 garlic cloves, finely minced
1 tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
S&P, to taste
3-4 cups shredded cabbage
1/4 cup chopped cilantro
1/2 cup sour cream
1 1/2 tbsp fresh lime juice
S&P, to taste
1 ripe mango, diced
1 avocado, diced
8 small corn tortillas
Avocado + fresh cilantro, to garnish
Mix together the ingredients for the fish marinade – olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper, then season with S&P. Place fish in a large ziploc bag, pouring marinade in. Close bag and massage seasonings into fish. Let marinade for at least 20 minutes.
Preheat the grill/griddler/grill pan to medium-high heat. Remove fish from the marinade and place onto hot grill. Grill fish for 3-5 minutes on each side, watching closely (typically the second side will take less time). Remove fish to a warm plate.
In a saute or frying pan, grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, add mango and avocado. Garnish with extra cilantro and avocado, if desired.