Petrale Sole Tacos

We made these tonight, and they really are delicious. Mom, Dad and I seem to eat the same meals somewhat consistently, so I have taken it upon myself to search the internet, magazines and cookbooks for a little bit of something new. Mom cooked the Sole, while dad and I made the slaw. Really is super easy, healthy and impressive. 

 Our only complaint was about the tortillas themselves. We had just regular corn tortillas, but they were just a bit to crumbly and didn't have the same "healthy and clean" taste as the rest of the dish. So next time we are going to use the 50/50 flour/corn tortillas that you can get pretty much anywhere. They are just the "gourmet" version of the regular tortillas. 

Recipe Adapted from Kitchn

Slaw:
About 4 cups shredded cabbage
1 small carrot
2-3 green onions
1/2-1 Jalapeño chile
1 clove garlic, peeled and chopped
1 tablespoon lime juice
2 tablespoons mayonnaise
Salt and pepper

Fish:
1/2-3/4 lb. snapper, sole, tilapia or catfish
1/3 cup rice flour (all purpose is fine)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8-1/4 teaspoon smoked paprika or chipotle powder
2 tablespoons vegetable oil suitable for high heat cooking (like safflower or grapeseed)

8 gourmet tortillas
Garnish: cilantro leaves, avocado, lime wedges and your favorite salsa

Place cabbage in a bowl and sprinkle a bit of salt on it. Massage and squeeze it with your hands to help it release its liquid and wilt. Set it in a strainer over a bowl while you prepare the remaining ingredients.

Peel and shred the carrot with a grater or mandoline, slice the green onions (green and white parts), seed and chop the Jalapeño. If you like a bit of heat, put the seeds in a small bowl and cover with vinegar to use as a sauce later. Place all these ingredients in a small bowl and toss.

Whisk together garlic, lime juice and mayonnaise. Set aside

On a plate, mix together flour, salt, pepper and paprika or chipotle powder.

Squeeze excess liquid out of the cabbage and add it to the bowl with the carrots, onion and Jalapeño. Pour the mayonnaise-lime juice mixture over and toss. Season to taste with salt and pepper (if desired).

Heat a heavy (cast iron if possible) pan over medium-high heat. Dredge the fish in the seasoned flour mixture, shaking off any excess. Add oil to pan, heat until shimmery and add fish to pan. Cook for about 2 minutes per side, carefully flipping only once, with a spatula. Meanwhile, heat the corn tortillas one-by-one in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go.

Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime and salsa on the side, letting each diner assemble his or her own tacos. Or for a more formal setting, plate each persons plate with two tacos and put the garnish on the table!