A day in the life of Jordan includes a bus, a train, another bus, work, another bus, one more train, and yet another bus. Since I leave my apartment at 6:10 a.m. and get home at 6:35 p.m. every night, I’m usually lucky if I have the energy to throw a turkey burger on the George Foreman. (Yes, I own a George Foreman. And I love it more than the average college boy).
So a quick and easy dinner like these Tilapia Tacos with Cabbage Slaw is perfect. I’ve tried to like grilled fish tacos, but they’re just not as good as the panko crusted kind! So, I sacrificed health for taste in this case, and it was definitely worth it.
I would highly recommend making the slaw the night before – it will have time to marinade plus it cuts down on cooking time!
- 2 cups red cabbage, sliced thinly
- 1/4 cup cilantro, chopped
- 2 tablespoons white or red wine vinegar
- 1/4 teaspoon cumin
- 1 teaspoon honey
- 4 tablespoons oil
- 1.5 pounds tilapia, sliced
- 1 egg, whisked
- 1 teaspoon paprika
- 1 cup panko bread crumbs
- 1/2 teaspoon cumin
- 1 tablespoon oil
- 8 flour tortillas
- 1 lime, sliced
- Prep - Ideally the night before
- 1. Whisk together vinegar, cumin, honey, salt and oil. Add cabbage and cilantro and toss everything together. Season to taste with any other seasonings you prefer and let marinate overnight in the fridge.
- Make Tacos
- 1. Rinse and dry fish thoroughly with paper towels, slice into 1/2-inch pieces and place into a bowl.
- 2. Whisk egg with paprika and a pinch of salt. Pour over fish and toss thoroughly.
- 3. Combine panko, cumin, salt, and oil in a plastic bag, place the fish in the bag and shake to coat.
- 4. Heat oil in a skillet and cook fish pieces until golden brown.
- 5. Warm tortillas and fill with cabbage slaw, fish and cilantro leaves. I also added plain Greek yogurt and a squeeze of lime. Enjoy!