There aren't a lot of activities I enjoy more than sitting outside in perfect weather eating good food, drinking tasty adult beverages, listening to good music, and chatting with an old friend. It's good stuff. Everyone needs at least one friend they can call up/text and say things like: "DAMN IT. Date in 3 hours, zit aggressively forming. Wtf do I do???," or "I might possibly have drunk too much...," or perhaps "Did you see what ______ just posted on Facebook @$%!?," or even "no plans, bored, want to go to _____?," and sometimes "Hey, I am making more food than I can eat, come over." And almost always that friend will be game, and you don't even have to worry about whether or not you put on make-up or brushed your hair or if you have a zit that is aggressively forming.
As an added bonus, that friend might bring along some new music that they know you have been chomping at the bits to hear, like the new The Music Is You: A Tribute to John Denver album, which some people might make fun of but both you and this friend unapologetically love (My Morning Jacket's cover of Leaving on a Jet Plane makes me swoon).
I am actually not speaking in hypotheticals here. And like I said, it's good stuff, even better when served with fish tacos.
Fish Tacos with Kohlrabi-Loquat Slaw
Adapted from this recipe from CHOW.
Yield: 6 tacos
- 2 tilapia filets
- 1 tsp cumin
- 1 tsp Kosher salt
- 1 tsp finely ground black pepper
- 2 cloves garlic, minced
- 4 limes
- 1 C shredded kohlrabi
- 1 C diced, blanched loquats (if loquats are not available, you could substitute mango or peaches)
- 1/8 C thinly sliced shallots
- 1/2 C cilantro leaves
- 12 corn tortillas
- Place the tilapia filets in a shallow dish. Sprinkle with the cumin, salt, pepper, and garlic. Pour the juice of 2 limes over the top and refrigerate for 15 minutes.
- While the fish marinates, combine the kohlrabi, loquats, and shallots in a small bowl. Toss with the juice of 1 lime and set aside. Cut the remaining lime into wedges.
- Heat a grill pan over medium-high heat. Cook the fish about 3 minutes on each side or until cooked through (cooking time may vary depending on the thickness of the filet).
- While the fish cooks, heat corn tortillas over an open burner, about 20 seconds on each side or until warmed and softened but without scorching. Transfer to a tortilla warmer or to warmed kitchen towels.
- When the fish has cooked through, transfer to a bowl and break up into small pieces with a fork. Spread the fish evenly over the tortillas (double them up, 2 per taco), top with the slaw, and sprinkle with cilantro. Serve with lime wedges.
- Black Bean Taco Salad with Green Chile-Honey Mustard Dressing
- Spring Rolls with Kohlrabi
- full list of loquat recipes
Pair it With:
Related Posts from the Austin Food Blogger Alliance:
I use this style of warmer. Heat it slightly in the oven before transferring your tortillas over. It's a lovely serving piece and does the trick. (Tip: heating your corn tortillas all at once in a ceramic warmer will cause them to stick together.)
The Music is You: Tribute to John Denver: CD version
The Music is You: Tribute to John Denver: MP3 version