Fish Tacos it is.  I checked out the recipe The Cole Mine linked to and saw how easy it was to alter.  Check it out here.  I also copied my version below, as things are constantly changing on the Martha-land sites and you never know if it will be gone later.

In the interest of time and dinner supplies, I actually only took a thinly sliced onion and sauted it in olive oil until just beginning to carmelize.  Then I added a pound of tilapia cut into 1” wide strips and cooked those until golden with the onion still in the pan.  The tilapia was seasoned with salt and pepper.  About ½ cup chopped cilantro was tossed in the pan until wilted.  I served on warmed corn tortillas with fresh spinach, guacamole, and mango salsa.  My kids clamored for more, even anti-fish boy.  Little Miss “I–won’t-taste-it-but-I-know-it’s-yucky-anyway” even ate the fish, spinach and tortilla.  All separately, of course…and I had to pick off the cilantro…  But, still, she ate some.   Woo-hoo!  I will need to double this for the next time.  It’s a good thing daddy-bear had to go into work early!

Fish Tacos and Red-Cabbage Slaw

The creamy red cabbage slaw can also be served on sandwiches or as a side dish.  Adapted from Martha Stewart to make  gluten and dairy free.

6 tablespoons gluten and dairy free sour cream replacement or mayo (I use plain coconut yogurt or mayo)

3 tablespoons fresh lime juice

coarse salt and ground pepper

1/3 small red cabbage, thinly shredded (about 3 3/4 cups)

6 scallions, thinly sliced (about 3/4 cup)

1 jalapeno chile, halved lengthwise, seeds removed then minced

3 tablespoon olive oil

1 1/2 pounds tilapia fillets (or other firm white fish), cut into 16 equal strips

12  6-inch corn tortillas

3/4  cup fresh cilantro leaves

In a large bowl, combine sour cream replacement and lime juice; season with salt and pepper.  Transfer half the mixture to another container; set aside for serving.  Toss cabbage, scallions, and half of minced jalapeno with remaining sour-cream replacement mixture.  Season again with salt and pepper.

In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan.  Season fish on both sides with salt and pepper.  In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes.  Discard jalapeno.

Meanwhile, warm corn tortillas according to package instructions (or over a burner; see below).  (I heat corn tortillas in a lightly oiled pan until pliable.)

To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves.  Drizzle with reserved sour-cream mixture.  Serve immediately.

Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.

Red-Cabbage Apple Slaw

Or try this wonderful slaw with your tacos instead!
Serves 8

½ cup gluten and dairy free mayonnaise

2 tablespoons cider vinegar

1 small red cabbage (1 ½ pounds)

2 medium Granny Smith apples

coarse salt and ground pepper

In a large bowl, whisk together mayonnaise and cider vinegar.

Mix in red cabbage, cored, cut into 8 wedges, and finely shredded, and apples, peeled and grated.  Season with coarse salt and ground pepper; toss to coat. Refrigerate, covered, until ready to serve.

1 Comment $manage-tooltip$

Wednesday, October 31, 2007 – 10:13 AM
that looks REALLY good! I’ve never had fish tacos, but I’ve always wanted to try them! I’ll have to give these a shot!! Great picture!