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By Karin Calloway
Fish Tacos with Cilantro Slaw, Chipotle Creme and Pico de Gallo
When we think of Mexican foods, most of our minds go straight to the crunchy beef tacos our mother’s made from a family-sized taco kit. But the flavors of Mexican fare are far more varied and complex.
This month’s recipe for Fish Tacos with Cilantro Slaw, Chipotle Crème and Pico de Gallo show how a few ingredients, simply treated, can offer fresh flavors more typical of true Mexican cuisine. Fish tacos are popular all along the Mexican-American border, and many varieties of fish can be used in their preparation. Fresh, U.S. farm-raised catfish is readily available throughout the U.S. and is delicious when seasoned with Badia Complete Seasoning and seared in a pan. Mahi mahi, tilapia and halibut are good substitutes.
While the fish is simply seasoned and prepared, the tacos get crunch from Cilantro Slaw, creamy spiciness from Chipotle Crème and a peppery bite from Pico de Gallo. All three components can be prepared ahead.
Pico de Gallo
Place a flour tortilla on a dinner plate. Place some of the Cilantro Slaw down the center of the tortilla. Top with some of the fish “fingers,” drizzle with some of the Chipotle Crème and add a dollop of the Pico de Gallo.
Makes 6 servings.
* 1/2 package Fresh Express Angel Hair Coleslaw finely shredded cabbage was used for testing purposes.
** Badia Complete Seasoning is available in the Hispanic section of many supermarkets. A monosodium glutamate-free substitute can be made by combining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley flakes, 1/4 teaspoon dried oregano and 1/4 teaspoon ground paprika.