cozy

* serves 4-6

INGREDIENTS:

8 ounces cabbage, shredded or chopped fine

3 roma tomatos, chopped

1 medium onion, chopped

1/2 cup cilantro, chopped

1 jalapeño, chopped fine 

1 mango, peeled and chopped

1/2 a lime

salt n pepper to taste

1-2 chipotle peppers in adobo sauce, chopped fine (you can find these in a little can in the ethnic section of your local grocery)

1 cup sour cream

4 filets of any mild tasting fish, like cod or European seabass (also known as branzino)

1/2 cup flour

salt n pepper to taste 

1/2 cup olive oil, divided

6-8 flour tortillas

PREPARATION:

  1) First prepare mango slaw by tossing all ingredients in a large bowl. Squeeze lime juice over mixture, and then salt and pepper to taste. Set aside for now.

  2) Combine chipotle peppers in adobe sauce with sour cream. Also set aside for now till ready to assemble tacos.

  3) Place a large shallow roasting  pan covered with aluminum foil in a preheated 200 degree oven. Salt and pepper both sides of the fish. Place flour in a shallow bowl and lightly dredge each side of fish in it. Shake off any excess. Heat  about  2-4 tablespoons olive oil in a large skillet over medium high heat. Place fish in skillet, making sure not to over lap them. Cook first side for about 3-5 minutes, or until golden brown. Then carefully flip each filet using two spatulas, and cook the other side for another 2-3 minutes. Transfer cooked fish to the shallow pan in oven to keep warm.

  4) In a medium skillet add oil until it fills the pan to about a depth of a quarter of an inch over medium high heat. When the oil shimmers, add a tortilla and lay flat( using tongs). Fry the first side for about 30 seconds. Flip tortilla over and begin to shape the tortilla into a “shell”. Cook both sides of the outer shell till golden, about another 30 seconds on each side. Transfer to a paper towel lined plate. Repeat with the remaining tortillas.

 5) Assemble tacos in this order: sauce, fish, then mango slaw. Top with shredded cheese if you like. Eat and smile!