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!
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.