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I prepared these fish tacos on a weeknight trying to use fish, fish for which I had another ambitious plan until it became too hot to grill. When did LA become biosphere? I have mushrooms growing in my yard at a time-lapsed movie pace. Pulling inspiration from many sources, I relied only on available ingredients. Expectations were low. But, the result was so good that I had to share it with you and commit it to internet permanence along with this journal entry to remember every precious moment.

Last week I took my sister for her birthday to a health resort. She, as I’ve complained, is the Beyoncé of athletes. I am the Adele. It was perhaps our only sister trip ever without any other family members. We’ve spent years, wonderful years working, raising families and then caring for our aging parents. This was our moment.

The trip began, as if our first boot camp challenge, with rain, sad news, a grumpy old bellman Doug who scolded us, and Biblical herds of tiny frogs dotting all walkways, making us killers who squash God’s creatures and ruin good shoes. “In the arms of an angel…”

Day 2 improved with desert excursions, a little more rain, a massage, only a brief scolding from Doug about directions and then, then we got lost and I laughed so hard with her, in the pouring rain, while standing on the crushed shoulders of tiny frogs that I wet my pants and felt 12 years old again. Now that’s what I came for. To laugh and to feel young and to connect.

Something in us, perhaps the risk of a Doug chiding, but we powered through six classes in a day. It was not without ridiculous amounts of inappropriate laughter like when she asked our pilates waif how far along she was after we were certain the girl’s little bulge was a baby. Guess it was oatmeal. Horrified and laughing. I learned about contrast water therapy from a 65 yearold naked lady in a hot tub. After alternating hot tub soaks with 60 second plunge in a 50° cold dip pool, my muscles recovered without pain. My shame of naked running between water sources has not healed.

Sister trips are essential. Sisters are the people who have known us the longest, know us the best and share our history better than anyone. I’m the lucky one who got Lollie for a sister and the nickname Shay.

At this point, I’m wondering if all this talk about nakedness, crushed frogs and wetting pants has built up your appetite for fish tacos?

fish tacos, sweet slaw & avocado cream

The list of ingredients looks longer and more arduous than it really is to make. Many of the seasonings used for the fish marinade are also used for avocado cream. I love this cream sauce and suggest you use leftover, if any, for soups or salads.

preptime: 30 min (do ahead) 3-4 servings

cooktime: 5-6 min

  • 1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
  • 2 medium limes, halved
  • 1 medium garlic clove, finely chopped
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 2 Tbsp vegetable oil, plus more pan or grill
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • segments from 1/2 seedless orange (navel, cara cara, etc), chopped into 1/2″ pieces
  • 6 to 8 soft (6-inch) corn tortillas
  • Avocado Crema (recipe below)
  1. Place the fish in a baking dish and squeeze 1/2 lime over it.
  2. Add the garlic, cumin, chili powder, and 1 Tbsp of oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
  3. Meanwhile, make the slaw and avocado cream.
  4. Combine cabbage, onion, cilantro and orange pieces in a large bowl and squeeze 1/2 lime half over it. Drizzle with the remaining 1 Tbsp oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

Avocado Crema

  • 1 ripe avocado
  • 1 cup plain low-fat or nonfat yogurt
  • 2 tsp fresh lime juice
  • 3/4 tsp cumin
  • 1/4 tsp
  1. Halve and pit the avocado and scoop the flesh into a food processor.
  2. Add yogurt, lime juice, cumin and salt. Blend just until smooth.
  3. Transfer the crema to a bowl, cover and refrigerate for up to 2 days.

When ready to serve:

  1. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
  2. Add oil to pan or if grilling add oil to grates and heat over medium-high heat until hot. Remove the fish from the marinade and place in pan or on the grill.
  3. Cook without moving until the underside of the fish is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.)
  4. Transfer the fish to a plate.
  5. Taste the slaw again and season as needed with more lime juice.
  6. Slice the remaining lime halves into wedges and serve with the tacos.
  7. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and avocado cream.

crunchtimewarp:

  • Marinate fish, make slaw & avocado cream ahead of time. Leave only cooking fish and warming tortillas for mealtime.
  • Buy pre-shredded cabbage from your grocer in package or from the salad bar.
  • Use avocado slices, lime juice and dollops of sour cream to achieve flavor similar to, but not quite as tasty or pretty as avocado cream sauce.

recipe provided by your friends at crunchtimefood.com

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3 Comments

  1. Mary Lonnborg says Sep 29th 2015 9:23 am

    Hi Sher (bear!!). Priceless story. Love time with my sisters. Always look forward to your food and your stories!

  2. Sherri says Sep 29th 2015 9:49 am

    Mare (bear), thanks for the notes. You are my sister of another mister (and mother). xo

  3. Nancy says Sep 29th 2015 11:02 am

    Sounds like such a fun trip and another memorable sister event.Can’t wait for your next Crunchtime recipe and will try and make this one ASAP!

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