Wednesday, November 30, 2011

Tangerine Slaw Fish Tacos

Holiday season weeknights present special challenges on top of everything else you've got to do in your already crazy life; choir practice, holiday pageants, gift shopping, tree trimming, cooking, baking, family in from out of town...

Whew! I am already worn out. 

Here is a 20 minute weeknight meal that takes a little help from the store.  

Tangerines are in season here in Florida.  Nothing like that fresh Farmer's Market flavor. 

It's fresh coleslaw, with big slices of sweet tangerine, tossed in a savory Coriander seed dressing, and served over crispy fish tenders in warm corn tortillas. 

This slaw is so delicious, you will want to make it will all your grilled or breaded fish dishes.  It's even better the next day.

Tangerine Slaw Fish Tacos

Fresh Tangerine,
Ready to Toss with Slaw

Fish Tacos and Spanish Rice
Serves 4 - 6
Serving Size: Two Tacos 

2 - 10 ounce boxes Breaded Fish Tenders (Such as Gorton's)*
Corn Tortillas

For the Slaw:

3 cups Coleslaw mix from a bag
1 large or two regular sized Tangerines, sectioned and cut in half
Juice of one large Orange
Juice of one Lime
1 tablespoon chopped Coriander Seed
Pinch of course Sea Salt, more to taste
1/2 teaspoon freshly Ground Black Pepper
1/4 cup Canola Oil Mayonnaise
1/8 teaspoon chopped Cayenne Pepper (optional)

Other:  Hot Sauce, optional

Bake fish per package directions.

Suggestion:  Use a coffee grinder to chop/grind the Coriander Seed.  I suggest a slightly rough chop.

In a large mixing bowl, combine coleslaw and tangerines.

In another bowl, whisk together remaining ingredients for slaw.

Place two pieces of fish onto a heated corn tortilla.  Top with slaw and hot sauce if desired.

Yes, it's that easy.  

Happy Holidays!

*No product was supplied to blogger and not a paid endorsement.
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