Thanks to a friend who learned her son is allergic to fish, we were blessed with some frozen salmon and tilapia. We used the mild tilapia in this classic fun meal!
What fish taco is good without a slaw on top? I chopped up carrots, regular and purple cabbage and cilantro. I squeezed fresh lemon juice and sprinkled avocado oil on too along with salt.
*Side note: If I wasn't serving it to kids, I would have mince some fresh garlic in too!
I seasoned the tilapia with chili powder, powdered cumin & sea salt.
And just cooked it on a cast iron skillet.
Along with the slaw, I wanted a sweet counterpart and we had ample amounts of pears. So I checked out a few recipes and found this seemingly winner to try. (I may have chosen it because I actually had all the ingredients ;) Thanks Martha!
For once I had shallots, so I sliced some up and sautéed them in avocado oil. After they began to break apart, I added chopped pears, apple cider vinegar, honey, cloves and a pinch of salt. After it simmered for a bit, I threw in some regular raisins (What regular cook carries golden raisins?!) I also didn't add the toasted walnuts, it seemed a bit off when I am pairing it with the slaw and fish tacos.
Woolah! Fish taco topped with slaw and chutney. We enjoyed extra lemon squeezed on top!
For those who'd prefer to reduce their calories or are looking to go gluten-free, use the slaw as a base and top with the fish then the pear chutney sprinkled as a finisher.
*Another option is to chip-ify it by crushed corn chips!
Love, your fish loving, fresh veggie fan, Aly!