09/12 — Fish tacos

Cabbage is a pretty versatile food but one of it’s best uses may be as an added crunch in some homemade fish tacos. Cabbage season in New York lasts until around the end of October so relish the last days of summer with this colorful zesty recipe.

Time: 30 minutes

Yield: 4 to 6 servings

Ingredients:

• 2 roma tomatoes
• 1 small red onion
• 1/2 cup chopped cilantro
• 2 teaspoons garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1/2 cup flour
• 1 pound white fish cut into strips about 1/2 inch wide by 3 inches long
• 1/4 cup olive oil
• 1/2 cup milk
• 1.5 teaspoons chili powder
• 12 6 inchcorn tortillas
• 2 cups shredded green or purple cabbage
• sour cream
• lime wedges

Directions:

• In a medium bowl combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice
• In another medium bowl mix together flour, chili powder, and 1.5 teaspoons each of salt and pepper
• Pour the milk in another bowl and place the fish strips in it
• Pour 1/4 cup of oil into a frying pan over medium heat. Lightly dredge the fish from the milk bath in the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Place on a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Heat the tortillas on a lightly greased skilled over medium heat until they are soft and hot.
• Fill each tortilla with fish followed by the salsa and a sprinkle of cabbage. Top with sour cream and lime wedges.