Fish Tacos with Pineapple Mango Slaw

I guess I just can’t decide what season I ought to cook for right now. Very autumnal Sweet Potato Chocolate Chip Pancakes on Monday, very summery fish tacos today. I’m going to go with the theory that delicious food knows no season, and I’ll keep on making whatever I dang feel like. Besides, it snowed yesterday and is a sunny 62 degrees today. If the whole dang state is going to be seasonally confused, I’ll just cook whatever I want.

In general, we aren’t the world’s biggest fans of fish, with the notable exception of fish tacos. They always make me feel so summery and happy, and these ones are just fantastic. Crispy breaded tilapia topped with a fresh, tangy fruit slaw . . . absolutely delicious. They’re almost enough to convince me it’s summer, even when yesterday’s snow just barely melted.

Fish Tacos with Pineapple Mango Slaw
adapted from AllRecipes.com and A Bird And A Bean

For the slaw:
1/4 cup mayonnaise
scant 1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
3 cups packaged coleslaw mix
1/2 cup chopped fresh mango
1 cup chopped fresh pineapple
1/2 cup finely chopped red onion
1/2 cup chopped cilantro

For the fish:
2-3 tilapia filets (each filet is enough for about 3 tacos)
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon chili powder
oil for frying

small flour tortillas
lime wedges, if desired

In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, pepper, and garlic powder; mix well. Add coleslaw mix, mango, pineapple, red onion, and cilantro and toss to coat with dressing. Set aside.

Heat oil in a large pan over medium heat (use enough oil to cover the bottom of the pan about 1/4” deep). Combine cornmeal, salt, cumin, and chili powder in a plate or shallow dish. Coat both sides of each filet in cornmeal mixture.

When the oil is hot and bubbling, add the fish and cook about 5 minutes on each side, or until cooked through. Remove from pan and drain on a plate covered with paper towels. When the fish has cooled slightly, break or slice it into large chunks.

To prepare each taco, place a few chunks of fish in each tortilla, and top with a generous scoop of slaw. Serve with lime wedges.

 Do you have a favorite recipe with fish? I’d love to branch out and try cooking with it some more! Recommendations welcome.