Kim's Kitchen

Fish & Shrimp Tacos

• 1 14-oz Bag Coleslaw Mix
• 3-4 Thinly Sliced Green Onions
• 1/2 C. Chopped Fresh Cilantro
• Juice from 1 Lime (about 2 T.)
• 2 T. Sugar
• 1/4 tsp. Salt
• 1 T. Olive Oil
• 1/4 C. Mayo
• 2 lbs Shrimp (Frozen, No Tail, Deveined)
• 2-3 lbs White Fish (Cod, Rockfish, Halibut, etc.)
• Butter
• Seasonings
• Corn Tortillas

Like so many of my recipes, there is a lot of room in this one for interpretation. Adjust to your liking, use what your family will eat. This is what works for us and I think it's kind of amazing, but don't be afraid to experiment with varieties of seafood and seasonings.

Let's start with the slaw. It's important to make it first so it has time to set and let all the flavors come together. In a large bowl combine Coleslaw, Green Onions & Cilantro. Drizzle with Lime Juice, Sugar, Salt & Olive Oil. (I've been asked about the Sugar - YES you can leave it out if you want. Cabbage tends to have bitter undertones and a little bit of sugar brings out the natural sweetness in it making it a better bite. If you can't have sugar though, omit it.) Stir in Mayo. Cover loosely and set in fridge.

When I do Fish Tacos, I do both Shrimp & Fish. (I have a kid who will eat fish, but is not a fan of it so this covers everyone.) Again, season to your liking.

Shrimp: Place your Shrimp in a 9"x13" baking dish. Cover with pats of butter. Season with a little Salt and heavily season with Garlic. Cover with foil and bake in a preheated 350 oven just until Shrimp turns pink.

Fish: If you're using fresh Fish, check for tiny bones by running your fingers over the fillets and remove any with kitchen shears or really strong tweezers. Frozen Fish is less likely to have the bones, but double check it. Place in a 9"x13" baking dish. Cover with pats of Butter (use quite a bit because fish tends to dry as it bakes) and seasonings of your choosing. I season the fish VERY heavily because it's fairly flavorless and easily takes the spices. I use Garlic, Lemon Pepper, Dill, Salt and Chipotle or Cajun Seasoning. You can also place Lemon or Lime Slices on it. Cover loosely with foil and bake in the same preheated 350 oven with your Shrimp just until it flakes easily.

Prepare your tortillas. I fry mine in Vegetable Shortening at super hot heat until they're crisp, but you can easily prepare them on a warm cast iron skillet, in a microwave or oven wrapped in a damp towel or a steamer.

How do you assemble the perfect Fish Taco? Start with your tortilla and add Shrimp, Fish chunks or both. Pile on the prepared Slaw. We top ours with Mango Peach Salsa and sometimes fresh Tomatoes and Avocado.

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