Happy Cinco de Mayo friends! If you're not sure what to do to celebrate today might we suggest a few things. 🙂 Celebrations often call for cocktails so try making a delicious and refreshing mojito or cucumber margarita! If you're in need of a shareable dip try jalapeno + kale guacamole or mango salsa. Yum! Or if you are in the mood to throw together a quick meal try a fajita salad or black bean tortilla soup. One of my all time favorite foods is fish tacos. I'd like to say it's a summer time favorite, but truth be told, it's an all year round favorite. To me the secret to good fish tacos is two fold. First, you must fry the fish. I'm sorry but baked fish just won't do for me. And second, you must top them with a creamy sauce and cabbage. If there isn't almost coleslaw on my fish tacos then forget it! 🙂Let's talk about the fish first. Even though I like my fish fried I am a fan of going easy on the coating. Most fish frying batters you can buy turn out fairly thick, often with a course texture like cornmeal. I like that for other purposes, but not fish tacos. Once your fish (I used Tilapia fillets here) is thawed lightly season them with salt and pepper. Now dip the pieces in flour, then an egg wash (2 eggs whisked with 1 tablespoon water) then back into the flour. Fry in oil at 350°F until the fish begins to float. This won't take very long. Cook an additional minute or two, until the coating begins to brown slightly.If you're not quite ready to serve be sure to tent the fish in aluminum foil to keep them warm for a few more minutes.
For the slaw you'll need: 1/3 head of green cabbage, 1/4 cup mayo, 1/2 tablespoon white vinegar, a sprinkle of sugar and generous sprinkle of salt + pepper.
Chop up the cabbage into thin strips. Stir together the mayo, vinegar, sugar, salt and pepper. Pour over the cabbage and stir until each piece is coated.You may also want to chop up a few onions, fresh cilantro and tomatoes (if you remembered to buy a few… unlike me). Add some fresh avocado and squeeze on a little lime juice. Enjoy these! xo. Emma + Elsie