Feel free to cozy up with your favorite beverage (if you're like me, then maybe it's an espresso over ice with a splash of cream, or a warm matcha latte if it's cold outside!) and stay awhile. This is my place to share not just beautiful weddings or sessions, but to share my life. My hope is through this, you'll get to know a bit more about me and all the beautiful people that make it worth living!
I’ll be honest. I’ve reached the very end of pregnancy, which means making dinner is an every day battle. I could eat a bowl of cereal with fruit, but there’s a sense of guilt when I don’t actually make a meal for us to eat. And on occasion when I get that sudden burst of energy (aka, nesting), I’ll pull out the camera and photograph the food to share a recipe. That didn’t happen here. What did happen was an instagram picture that was quite the hit, so here I am to give you the easiest fish taco recipe you’ll ever find!
Awhile back, I was at Costco and scored wild Pollock burgers, so my freezer is full of them. It’s a wild white fish from Alaska that is extremely mild in taste, very similar to cod or halibut. I’ve chopped them up over rice with teriyaki sauce and fresh pineapple for a hawaiian fish bowl, but on this particular night…fish tacos it was! I simply sauteed them in the pan with a little olive oil and chili powder. When they were crispy on the outside and warmed thoroughly, I chopped them up and used them as the filling for our tacos!
Complete with an easy tangy coleslaw, fresh mango, pickled cucumbers and cilantro…it was perfect and I felt like a champion, because dinner took under 10 minutes!!
So for all you new mommies, wives who want to wow your husbands with a looks-fancier-than-it-is dinner, this is it! ;)
Wild Pollock Burgers with Tangy Slaw and Fresh Mango | Serves 2-3
4 frozen fish burgers (I used wild Pollock, but you can use salmon or mahi mahi, cod or halibut)
Pinch of chili powder
Pinch of garlic powder
Cook the fish burgers in a pan with olive oil according to package. When crispy and warmed thoroughly, sprinkle with chili powder and garlic and chop into large chunks.
For the coleslaw:
2 cups green cabbage, thinly sliced
3-4 large carrots, finely chopped
1 TBS white vinegar
2/3 cup mayonnaise
1/4 cup milk
1 tsp sugar
salt + pepper, according to taste
In a large bowl, combine the cabbage and carrots. In another bowl, whisk together remaining ingredients and pour over vegetables. Let rest for 5-10 minutes so the flavors combine!
For the pickled cucumbers:
1 cucumber, thinly sliced
1/2 cup white vinegar
salt + pepper
In a large bowl, combine all of the ingredients and let rest for 5-10 minutes
1 large mango, finely diced
1 bunch cilantro, chopped
To assemble your tacos, start with corn tortillas and fill with the chopped fish and top with the coleslaw, pickled cucumbers, mango and cilantro! Easy as that!