Here's a quick meal to make on a weeknight after work when you really don't feel like slaving away. All you need is some peak produce (shouldn't be hard to pull off this time of year), a small amount of chopping, minimal cooking, and away you go...
How to make fish tacos with mango-cucumber salsa and Mexican coleslaw:
- Preheat the oven to 350. Drizzle olive oil along the bottom of a baking dish and rinse 1-1/2 lbs. tilapia fillets. Layer the fish in the baking dish, drizzle with more olive oil, fresh lime juice, salt and pepper, cover, and bake 15 minutes, until cooked through. Serve with some warmed corn tortillas and extra lime wedges.
- Toss together diced mango, diced cucumber, chopped cilantro, seeded and minced jalapeno, chopped scallions (just the green parts), fresh lime juice, and salt and pepper and let marinate 15 minutes before serving.
- Combine shredded purple cabbage, sour cream, fresh lime juice, cumin, cayenne, and salt and pepper.