Basa Fish Tacos w/ Red Cabbage Slaw

this summer i promised the kids that we would have a weekly cooking class.  we would tackle things like the basics, muffins, different methods for cooking eggs, they mostly requested cookies, cakes, and pies though. #kids

i decided that for our first lesson we would tackle one of our favourite things to eat.  fish tacos!
we learn, we devour, it's a win-win. plus it's tuesday and on tuesdays you eat tacos.

they did amazing.
 we learned all about the importance of flavouring fish with salty, sweet and smoky components.
we learned about creating texture with a dish by incorporating a healthy red cabbage slaw with a little bit of hit from sriracha, a little bit of sweet from some honey, and a whole lot of thick creamy greek yogurt.

lesson 1 - huge success.
lesson 2 - will likely be cookies.


basa fish tacos w/ red cabbage slaw

1 lb basa filets, fresh
1 1/2 teaspoon paprika
1 1/2 teaspoon brown sugar
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin

8 flour tortillas

1/2 head red cabbage, thinly sliced
2 scallions, thinly sliced
1/4 cup plain greek yogurt (i used krema 11%)
2 tablespoons lime juice
1/2 tablespoon honey
1 teaspoon sriracha
salt to taste

avocado, lime wedges, cilantro & sriracha  for serving

preheat oven to 450F.
in small bowl mix together paprika, brown sugar, garlic powder, salt & cumin.
sprinkle evenly over both sides of the fish.
bake for 9-13 minutes, until desired doneness.  fish will be opaque and flake easily.
meanwhile to make slaw:  mix together yogurt, lime juice, honey, sriracha & salt till combined.  set aside.
in medium bowl combine cabbage and scallions and toss together with the dressing.

to assemble:  place fish on each of the tortillas, top with slaw mixture and finish with sliced avocado and cilantro.
serve with lime wedge and extra sriracha if desired.

serves: 4


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