Tacos Pescado - Ole!

In an effort to will the warmer weather in {and celebrate the sixty-something degree weather we have been getting lately}, I decided to make one of my favorite dishes to eat on an outdoor patio, sipping a Corona and listening to live music: Fish Tacos! I love them with shrimp, mahi-mahi, talapia - you name it. The rendition I made uses talapia fillets and features a yummy 'slaw' inside, a version of my sister-in-law's famous Texas Two-Step Coleslaw {I can't give away her actual recipe without her permission, but this version is very close}.

This recipe will yield two tacos per person, but you can definitely double-up when hosting friends.

Ingredients:

2 talapia fillets

1 tbs soy sauce

1/4 c. orange juice

1 tbs olive oil

Salt and pepper to taste
4 corn tortillas

Slaw Ingredients:
1 c. finely chopped green cabbage
1/2 c. finely chopped red cabbage

1/4 c. chopped cilantro

1/2 jalapeno, finely diced

1 8oz can Mexicorn, drained

2/3 c. shredded cheddar cheese

1/4 c. ranch dressing

Put the talapia in a bowl with the soy sauce, olive oil, orange juice, and salt and pepper. Toss the fish in the sauce and let it sit while you prepare the slaw.

Mix the cabbages, cilantro, jalapeno, Mexicorn and cheese in a bowl. Add the ranch dressing, mix well, and set aside.

Heat a large skillet over medium heat and drizzle lightly with olive oil to coat the bottom. When the pan is hot, place the talapia in the skillet and cook 3-4 minutes on each side. Once the fish is done, cut each fillet down the middle, lengh-wise. Place one part of the fillet on a corn tortilla. Scoop a little of the slaw on top of the fish, roll the tortilla and secure with a toothpick. Do the same for each of the talapia pieces, serve with a yummy rice, grilled veggies, or even a fresh salad, and enjoy!