Use any fresh, white flaky fish in th­ese tasty tacos

The Hamilton Spectator - - FOOD - KATIE WORKMAN

A good fish taco is in a class by it­self.

My kids tried their first in a beach­side restau­rant in Florida, and sud­denly the world of tacos had a new cat­e­gory. And as any mother will tell you, when fish comes in a form your kids can em­brace, that’s a beau­ti­ful thing.

Some­times the fish is fried (fab­u­lous), some­times it is grilled (also fab­u­lous), and eas­i­est and most ac­ces­si­ble of all, some­times it is pan-seared (still, fab­u­lous).

And the best part? If the fish falls apart when you are sautée­ing or flip­ping it, who cares? You’re go­ing to flake that sucker.

This recipe calls for any white, flaky fish, al­low­ing you the flex­i­bil­ity of see­ing what’s fresh­est where you are shop­ping. Don’t be shy — talk to that fish­mon­ger. He or she will be only too happy to tell you what to buy.

The fish in th­ese tacos is topped with a chopped veg­etable salad that adds bright­ness and crunch. Use ei­ther flour or corn tor­tillas, which­ever you pre­fer, but do take those ex­tra few min­utes to warm them up in a skil­let so they soften and get a bit more flavour­ful.

Flaky Fish Tacos with Veg­etable Slaw MAKES 4 SERVINGS

2 ta­ble­spoons olive oil, di­vided 4 (6-ounce) filets tilapia, cod, bar­ra­mundi or other flaky white fish ½ tea­spoon ground co­rian­der ½ tsp ground cumin Kosher salt and freshly ground pep­per to taste 8 radishes, thinly sliced 1 cu­cum­ber, peeled, halved length­wise, seeded, and cut into thin half-moons ½ red onion, cut into wedges, then sliv­ered ½ cup chopped fen­nel ¼ cup chopped olives (op­tional) 2 tbsp fresh lemon juice 8 6-inch flour or corn tor­tillas Crum­bled queso fresco to serve

Start to fin­ish: 30 min­utes Heat a large heavy skil­let, prefer­ably non­stick, over medium high heat. Add one ta­ble­spoon of the oil. While the oil is heat­ing, sprin­kle both sides of the fish filets with the co­rian­der, cumin, salt and pep­per.

Sear the fish for about three min­utes per side, un­til browned and cooked through. Trans­fer fish to a plate and break it into small chunks. Tent with foil to keep warm. Wash the skil­let out.

While the fish is cook­ing, com­bine the radishes, cu­cum­bers, red onion, fen­nel, olives (if us­ing), lemon juice and the re­main­ing ta­ble­spoon of oil. Sea­son with salt and pep­per.

Re­turn the clean, dry skil­let to medium high heat and cook the tor­tillas for about 20 sec­onds on each side for flour, 45 sec­onds on each side for corn, un­til lightly browned in spots and soft­ened. Stack them on a plate.

Serve tor­tillas with the fish and the veg­etable rel­ish, along with the queso fresco on the side. Let ev­ery­one as­sem­ble their own tacos.

Per serv­ing: 343 calo­ries (86 from fat); 10 grams fat (2 g sat­u­rated; 0 g trans fats); 85 mil­ligrams choles­terol; 347 mg sodium; 27 g car­bo­hy­drate; 0 g fi­bre; 5 g sugar; 37 g pro­tein.

LAURA AGRA, THE AS­SO­CI­ATED PRESS

The fish in th­ese tacos is topped with a chopped veg­etable salad that adds bright­ness and crunch.

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