Recipe of the week | Fish taco bowl, lime-cilantro coleslaw

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

If you like fish tacos, this recipe is sure to please you with its coleslaw coated in a creamy sauce composed of lime and cilantro. Something to add a little sunshine to your day!

Ingredients (for 2 people) *

• 1 cup brown rice, cooked
• 250 g cod (or other white fish), drained and cut into small pieces
• 1/4 cup white flour
• 1 C. teaspoon of each of the following spices: cumin, chili powder
• 1/4 tsp. teaspoon cayenne pepper (more or less, depending on how spicy you want)
• 1/2 tsp. teaspoon of salt
• 1 C. tablespoon of butter
• 1 C. tablespoon of olive oil

Ingredients for Coleslaw

• 1 1/2 cups red cabbage, thinly sliced
• 1 1/2 cups Savoy cabbage or green cabbage, thinly sliced
• 1 clove of garlic, roughly chopped
• 1/2 cup green onions, chopped
• 1/4 cup cilantro (leaves and stems)
• Juice of 1 lime
• 1/4 cup olive oil
• 1/4 cup of water
• 1/4 tsp. teaspoon of salt
• 1/2 cup sour cream, Greek yogurt or mayonnaise

Ingredients for the filling

• 1 avocado, sliced ​​into strips
• Roasted pumpkin seeds
• Feta cheese
• Lime wedges

Preparation

1. In a blender, combine all the slaw ingredients except the cabbage and sour cream. Pulse until everything is mixed, but still in pieces.
2. Add the sour cream and pulse again until smooth.
3. Mix the sauce with the cabbage and let it rest in the refrigerator.
4. Mix flour, spices and salt on a plate.
5. Heat the butter and oil in a frying pan.
6. Coat each piece of fish with the flour mixture and grill well for a few minutes on each side.
7. When the cubes are ready, place on a paper towel and sprinkle with a little salt.
8. Place the rice in a bowl, add the fish, coleslaw and toppings. Serve with lime wedges.

*Recipe inspired by the Pinch of Yum blog

Grain or cereal

All our recipes are based on brown rice, but you can easily replace it, to taste or according to what you have on hand, with another grain or another cereal: quinoa, millet, farro, barley, wild rice , vermicelli, soba noodles, orzo…

Published on lapresse.ca on February 2, 2017.