I have been trying to get more fish into family's diet. We are good about eating lots of chicken, turkey and vegetarian dishes, but I haven't been making as many fish dishes as I would like. Most of the fish dishes that I have made involve grilled fish in the oven, which can get boring if made too often. My two boys love fish, so I have been making an effort to try more fish recipes. I was excited when the May issue of Better Homes and Gardens had a recipe for Fish Tacos.
A couple of years back my local grocery store eliminated their fresh fish counter. We have a fresh fish market in my city, but the hours are inconvenient for my schedule. For this recipe I would have preferred fresh cod, but settled for frozen. I had to go to multiple stores to find the poblano pepper, but that is true with any pepper besides jalapenos. The remainder of the ingredients for this recipe were easy to find at my local grocery store. There is a decent amount of prep involved in this recipe, with the citrus peels having to be grated and the ingredients for the slaw sliced. I recently upgraded to new citrus peelers, which has greatly improved my prep time for shredding citrus peels. The prep work is easy, and the cooking minimal, most of the work is done in the oven. I found the total time to be less than the 40 minutes of total prep suggested by recipe. I did find the proportions for the packets to be small, the men in my house eat more than little packets would provide. My two and four year old ate an entire packet each.
I think this recipe would have benefited greatly by using fresh cod. Like any frozen fish, the texture of the fish was slightly off from being frozen. The taste of the citrus with the fish was pleasant and my two children loved the tacos. I would use this recipe again and try to find fresh cod or halibut.
For the recipe go to Fish Tacos with Cabbage and Chile Pepper Slaw.