I’ll be honest. From time to time I come across a recipe that I really become obsessed with, and then proceed to make it once a week for months on end.
And this is the one that I’m stuck on right now.
Ashley found this gem and sent it to me months ago, and I just. can’t. quit it.
This is the original link, and I definitely want to send credit her way on this one, but I’ve made a couple of adjustments that I will list below!
Ingredients
- 2 lbs snapper fillets (I use tilapia)
- salt and pepper
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp canola oil (I use olive oil)
For cabbage slaw:
- 4 cups loosely packed shredded cabbage (I just used a bag of coleslaw!)
- 1/3 cup chopped cilantro
- 2 green onions minced
- 1 clove garlic minced
- 3 tbsp distilled white vinegar
- 1 tsp kosher salt (I use sea salt)
- 2 tsp white sugar (I omit this! You definitely don’t need it!)
For lime crema sauce:
- 1/3 cup sour cream (I used coconut milk instead and it worked fine! It’s not quite as thick but we try to omit dairy as much as possible and didn’t mind the consistency!)
- 3 tbsp mayonnaise
- juice and zest of 1 lime
- salt to taste (I use sea salt!)
- warmed tortillas corn or wheat, for serving (I love the Milk tortillas from H-E-B, they are the flour, corn mix! If you are doing a Whole30, think about putting this over plantain rice or a smashed plantain, or even just spinach for a salad!)
What to do: (This is straight from the link! No adjustments made!)
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Season fish on both sides with salt and pepper.
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In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides.
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Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes.
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Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
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To make cabbage slaw, toss all ingredients together in a large bowl.
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To make crema, whisk all ingredients together and season to taste with salt.
We have been having beautiful baseball evenings this spring so I just wanted to share some pictures of my little man! He’s had such a blast getting into tball for the first time and we have had so much fun watching him!
I hope that you all give this recipe a try, it will definitely be worth your time! It’s just such a delicious meal to have on your patio on these nice spring and summer evenings!
Whole30 Update:
I made this meal using fried plantains instead of the tortillas, and I have to say that I think I liked it even better! Just chop your plantains and heat them up in some coconut oil on the stove! The plantains were delicious with the fish, and also dipped in the white sauce!
