Luba's Fish Tacos with Fancy Cabbage Slaw
This month's recipe is featured on Luba’s Kitchen, the YouTube channel of IOY student Luba Pevnik. Take it from Luba and me, this dish will seal any deal (romantic or other) you're currently trying to close.
INGREDIENTS
For the Fish:
1-½ lbs cod filets, ¾ to 1-inch thick (2 pieces)
1 teaspoon salt, or to taste
black pepper to taste
Lemon slices
2 Tablespoons olive oil
Fancy Cole Slaw:
½ lb red cabbage, thinly sliced
½ lb white cabbage, thinly sliced
¼ cup rice or apple cider vinegar
¼ cup chopped cilantro (leaves and tender stems)
2-3 Tablespoons sesame oil
Mango Salsa:
1 ripe mango, diced
¼ cup finely chopped red onion
¼ cup chopped cilantro
1 half minced jalapeño (optional)
Spicy Taco Sauce
¼ cup plain whole milk yogurt
2 teaspoons Chipotle Tabasco
juice of ½ lime
6 taco-sized flour tortillas
Diced avocado (optional)
PREPARATION
Adjust oven rack to middle position and heat oven to 350°.
Cut two 14 x 12-inch rectangles of parchment or aluminum foil and set aside.
Pat the fish dry, brush 1 Tablespoon olive oil on each piece and season with salt and pepper.
Lay the cod fillets in the center of the parchment and place 2-3 lemon slices on each piece. Tightly fold or crimp the edges into packets.
Set the packets on a rimmed baking sheet and bake until the cod flakes apart when gently prodded with a paring knife and registers 140 degrees, 20-25 minutes.
Meanwhile, in a medium bowl combine the two cabbages and vinegar. “Manhandle” them, squeezing between your hands for 1-2 minutes, until the cabbage is no longer crunchy. Add the cilantro and sesame oil and set aside.
Combine the salsa ingredients and set aside.
Combine the taco sauce ingredients and set aside.
Divide the fish between 6 tortillas, top with the cole slaw, salsa, taco sauce and avocado.
Enjoy your meal, then go seal your deal!