A cab-bage.
Man, I love me some Fish Tacos. I mean, really, you can't get much better. They're fast, easy, and full of delicious veggies and beuatimous flavor.
You can use almost any fish; I like Tilapia because it is cheap, light and flaky. To balance out the fish, I used some extra crunchy veggies: red cabbage, carrots, green peppers and radishes (mainly because that is what we had in the fridge). The sauce (or dressing-ish) is a mustard white wine vinaigrette, very tangy and light.
Here's what you need for 2 people/ 4 tacos:
2 pieces of Tilapia
red cabbage, (we used half of one and had leftover slaw for the next night)
2 carrots
1 green pepper
4 radishes
4 whole wheat tortillas
For the dressing/sauces:
1 lemon, juiced
Dijon mustard
apple cider vinegar
white wine, Chardonnay etc.
extra virgin olive oil
Italian flat leaf parsely
salt and pepper to taste
