Fish Tacos!

Fasten your seat belt, because this is no ordinary recipe!!  I will be all over the map here, and you'll probably be more confused by the time you're done than ready to hit the kitchen to make these, but here goes!!

First of all, I started making these when I had an AWESOME garden, and as with anything else you create in the kitchen, the fresher your ingredients, the far more superior outcome will you achieve.  I had fresh cucumbers, dill, and cilantro and this makes a HUGE difference and is possibly why my subsequent attempts at replicating my original creation have fallen short.

The long and short of MY version of fish tacos consists of the following basic components:

1)  White fish:  Grilled, not fried.  I usually foil tent tilapia loins seasoned with either jerk seasoning or some combination of cayenne, chili pepper, cumin and of course lots of LIME (my favorite summertime ingredient for everything!) and grill until white & flaky -- YUM.

2) "Cool & Creamy" Sauce:  I mince fresh cuke in the MANUAL FOOD PROCESSOR (more about that later!) and mix with fresh dill, Fage plain Greek yogurt, Himalayan sea salt, sometimes Tzaziki seasonings, but the simpler, the better with this component.  This is for your creamy heat diffusion but the crisp flavors of the cukes & fresh dill really pack a punch.

3)  "Sweet & Spicy" Slaw:  I have started to use Napa cabbage (sometimes referred to as Chinese cabbage) for EVERYTHING lately.  I love the lacy leaves, the mild flavor and the fact that it stores fabulously forever in the fridge.  I mix my minced cabbage with carrot, jicama and/or red onion, apple cider or rice vinegar, a little olive oil, some crushed pineapple and a little of the juice, and crushed red pepper.  This is the bulk of your taco, so play with your slaw until you get it just perfect!

4)   Hot Sauce:  You can use Frank's, Cholula, or for those of you that LOVE the heat:
EL YUCATECO RED HABANERO SAUCE :)

Be choosey about your hot sauce!!  It kind of makes the taco!

So, you can go more Jamaican-style and use jerk seasonings and flavor profiles in your fish, slaw and hot sauce, Mexican style with Cholula or Melinda's and a more Mexican spice or Cajun-style with Emeril's Essence on your fish, Thai style with more coconut & curry flavors in your cool & creamy, fish sauce in your slaw and a spicy peanut for your hot sauce -- the possibilities are endless!

Oh, and don't forget a nicely warmed-on-a-cast-iron-pan corn tortilla (sprouted if you want to go for the full health effect!) to wrap up all of that amazingness!

My sister-in-law uses salmon in hers so tilapia is not set in stone, either!  I think a salmon/miso/ginger/five spice combo, Sirachi hot sauce and sesame oil, rice vinegar in your slaw sprinkled with sesame seeds would be an amazing Asian twist.  Super fun to experiment!

When I hit on the absolutely PERFECT combination, I will let you know!  In the meantime, send me your versions, creations and photos; I'd LOVE to see what you come up with!!

Happy Cooking!!

P.S.  If you haven't used, seen or heard of the Manual Food Processor from The Pampered Chef I HIGHLY recommend that you a) book a party (with my friend Alisa Smith or Danielle DePoy), b) order from MY party I am hosting the weekend of July 5th, c) get Alisa or Danielle's contact info and/or website info and check it out.  For mincing, dicing, chopping and creating, it is a MUST as it is small, portable, non-electric and you control the amount of dice you want on your herbs, onion, cucumber or whatever you're whipping up.  AMAZEBALLS!!  If you EVER cook, you have to have one of these things!!