Taco Tuesday. Fish Friday. The concepts all gets a little slippery from time to time. Truth be told, I have Taco Tuesday pretty much any day of my choosing. And I will be honest, the same goes for Fish Friday. For me, there are no real rules with food, except for make it taste good! As a Catholic, we are asked to give things up for lent. But this Lenten season, I do not have to give up flavor, freshness or health to make Fish Fridays (also a Catholic thing) something I look forward to. Gorton's has come out with a new product that features whole fish filet. They are 100% whole white Alaskan fish, packed with natural omega-'s and toast up super crispy; making fish tacos an absolute breeze.
All I did was combine Gorton's Beer Batter Fillets with my go-to Jalapeno Lime Slaw and one of my favorite blender salsas (Tomatillo Avocado Salsa). From there you can make a rice bowl, or an OG taco. It is up to you. You can also add lime wedges, sliced tomatoes, avocado or anything else that suites your fancy. As a busy mom I have learned that one of the best ways to get my kids to eat new or fresh ingredients is to make them something each of my kids get to customize themselves.
For the Fish:
Gordon's Beer Battered Fillets
salt to taste
1. I cooked my fish in my oven (also fit in the toaster oven) at 400 degrees for 20-25 minutes, or until golden brown.
2. While still hot, lightly sprinkle with salt.
(That's it! You're welcome!)
For the Jalapenos Lime Slaw:
6 cups shredded cabbage (1/2 cabbage, minus the core)
1 lg bushel cilantro, leaves only (about 2 loose cups)
1/3 cup mayo
1/4 cup lime juice (use fresh lime or only organic lime juice)
1/4- 1/2 cup jarred pickled jalapenos (I would use 1/2 cup for sure. But if you shy away from spice you could go as low as a 1/4 cup.)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1. In a large bowl, toss the cabbage and the cilantro together.
2. In a smaller bowl, whisk together the mayo, lime juice, diced pickled jalapenos, salt, pepper, garlic powder and onion powder.
3. Add the liquid mixture into the cabbage mixture and toss until well incorporated.
For the Tomatillo Avocado Salsa:
1/2 yellow onion
1 head of cilantro
2 cloves of garlic
1 tbsp honey or agave
1 tsp salt
1 tsp pepper
1 tsp cumin
1. Combine all the ingredients into a blender and mix until well incorporated.
2. Transfer to a lidded container and store in the refrigerator for up to 2 weeks.
(This recipe makes a decent amount, so feel free to halve it.)