Gulf Fish Tacos

How about a copule of seafood tacos this week? I'll start with a twist on the Californian Fish Taco.

1 pound skinless Gulf fish fillets, such as trout or redfish

3 tablespoons olive oil

Creole seasoning

Flour tortillas

2 avocados, pitted and sliced

1/2 small head red cabbage, cored and thinly sliced

Cilantro Slaw ( recipe follows)

Lime wedges

Evenly brush fish with olive oil, dust with seasoning

Fish may be either pan-seared or grilled. Pan-sear fish in a skillet over medium-high heat until it flakes easily with a fork, about 3 minutes ech side, or grill over indirect medium-high heat until it flakes easily with a fork, about 4 minutes each side.

Heat tortillas on grill on in skillet.

To serve, coarsely chop fish, place on platter. Serve with avocado, Cilantro slaw and lime wedges.

Cilantro Slaw

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1/2 cup cilantro leaves (firmly packed and minced)

1/4 cup lime juice 1/2 tablespoon canola oil

1/4 teaspoon cumin seeds or powdered cumin

2 tablespoons usgar (optional)

Salt and pepper

Combine all ingredients.

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Enjoy!!!

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