Food Fit for an Olympian.........Fish Tacos

The Olympics make me want to be a better cook......

I love the Olympics and America and Apollo Ono! I love the super combined and sequined unitards and Louie Vitto and curling! The Olympics motivate me.....to be better....for me that translated to "better in the kitchen" this weekend so I tackled something I've never tried before, Fish Tacos and cabbage slaw! Let me tell you with extreme gratification that the trip to Whole Foods didn't leave me bankrupt this time and my lovely husband demanded Fish Tacos be added to the regular dinner rotation.  Jackpot!

I tried to wing it with the fish for the most part, although I did have a little help on the cabbage slaw recipe from the Interwebs. 

Cabbage Slaw: recipe adapted from MuffinTalk.com
2 cups shredded cabbage (about 1 pound)
1/2 grated carrots, optional
1/4 chopped green onions
1 roma tomato chopped
1/2 ripe mango chopped
1/4 cup mayonnaise
1 tablespoons honey
1 tablespoons fresh lime or lemon juice or apple cider vinegar
1/4 teaspoon sea salt
1/8 teaspoon black pepper

1) Make the mayonnaise dressing with the lime, honey, vinegar, salt and pepper, I used my blender.
2) Shred or chop the cabbage, onions and carrots into a large bowl.  Add the chopped tomato and the chopped mango.

3) Toss the vegetables, fruit and dressing until well mixed.
4) Season to taste with more salt and pepper.

* A friend of mine suggested this recipe for a "Baja Style" sauce : equal parts mayo and sour cream (or my new love Greek yogurt), chopped cilantro (fresh, always!), chipotle pepper (from the spice rack is fine) & lime juice.  I have a feeling this will thicken it up a bit and would taste just as delicious.  Thanks Mike! 

Fish Tacos: recipe made up in my brain
1 lb white fish, I used Tilapia Fillets
1 Avocado
2 tsp Chili Powder
2 tsp Cumin
1 lime
2 tbs Olive Oil
Salt and Pepper to season
White or Flour Tortillas for serving
Cabbage Slaw (recipe below)

1) Rinse the fish and pat dry.  Sprinkle both sides with chili powder, cumin, salt and pepper.   Squeeze the entire lime over the fish.  Cover and let sit for about 30 minutes (I skipped this step but bet the flavor would be stronger if I had).

2) Heat a skillet with the olive oil over medium high heat and add Fish.
3) Cook until white and flaky, about 2-3 minutes a side.
4) Break fish up into smaller pieces.
5) Serve in warm flour or corn tortillas covered with slaw and avocado slices.

 Masterpeice...Fish Tacos!