Crunchy Coconut Crusted Fish Tacos with Sriracha Mayo

crunchy coconut fish tacos with sirracha mayo
This was a fabulous meal last night.  I love the combination of coconut shrimp, but had no shrimp on hand and so I did the same crust on cut up fillets of tilapia and it worked perfectly.  We made our quick, crunchy cabbage slaw and srirracha mayo and it was the perfect combination: crunchy, sweet, spicy and satisfying! I did a different version of this with my corn slaw recipe, but the addition of the coconut has made it my new favorite! And Olive ate hers deconstructed (who cares) and gave the fish her “more, please” seal of approval.

Mealtimes around here have become more routine.  I don’t have as much time to plan out weekly menus or to be creative with new riffs on old classics.  I suppose you could say I’m just keeping us alive!  But I do make an effort to offer variety and color and make most meals, although there’s the very necessary trip to Torchy’s about once a week 🙂 I’ve learned to give myself a break from the demands of perfection (a struggle of mine) since this sweet baby came along in November.  I think with every child you have, you get one step further away from the possibility of having all your ducks in a constant, shiny row.  And I am kinda digging it.  I think everyone feels a little bit happier when I don’t consider frozen chicken nuggets to be some sort of personal failure.  😉

coconut fish tacos

Crunchy Coconut Crusted Fish Tacos with Cabbage Slaw and Sriracha Mayo

For the Fish:
3 Tilapia (or other white fish) fillets
1/2 cup sweetened coconut flakes
1/2 cup panko breadcrumbs
2 eggs
1/3 cup flour

For the Slaw:
2 cups chopped purple cabbage
1/2 red onion, sliced thin
2 carrots, shredded
1/4 cup cilantro
1/3 cup mayo
1 TBS red wine vinegar
1 tsp sugar
salt and pepper to taste

Cut the fish into 1/2 inch strips and season with salt and pepper.  Set up three bowls: the first with flour, the second with the two beaten eggs and the third with the coconut/panko combination.  Dredge each piece of fish in flour, then egg, then coconut/panko and set on a paper towel to rest while you do the remaining pieces.  Heat up olive or coconut oil in a pan and fry the fish till they are golden on each side and place on a paper towel or baking rack to drain.  Keep warm in a 200 degree oven while you get the rest of dinner prepared.

For the slaw: combine all the ingredients and adjust seasoning as you like.  More vinegar, salt or pepper.  For the Sriracha mayo, just add sriracha to mayo.  Duh.  Not much to it, but it’s amazing with these tacos.  I did about a 1/4 cup to 1 TBS ratio for ours.  Adjust based on your desired level of spiciness!  To serve, start with a good amount of the mayo on a tortilla, add two fish sticks and plenty of slaw.  Enjoy!

 

Green Beans with Toasted Pecans and Blue Cheese

Green Beans with Toasted Pecans and Blue Cheese
I’m on a quest to serve up vegetables in a different way each week.  It’s not a New Year’s resolution or anything like that, but just a general promise to be more dedicated to making vegetables enticing.  So often I just rummage through my fridge or freezer and half heartedly throw a vegetable alongside whatever we’re having for dinner.  And I cook them the same way every time.  So every trip I make to the grocery store, now, I grab a would-be-boring vegetable and resolve to make it more interesting than my standard roast-everything method.

Last week I did this with green beans.  I usually boil them in salted water until they are tender (not squeaky!) and then brown a little butter and toss them.  It’s fine.  It’s just what I always do!  So this time, I boiled my green beans, set them aside and then tossed in some toasted pecans and blue cheese crumbles and a few dried cranberries and got everything all nice and warm and it was totally delicious. In fact, it was more exciting than the main course!  The best part – it was quick and easy and shocked us out of the same ol’ routine.  Not bad for a green bean.

Green Beans with Blue Cheese and Toasted Pecans

Green Beans with Pecans and Blue Cheese

  • Servings: 4-6 as a side
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  • 1 lb fresh green beans
  • 1 cup toasted pecans, roughly chopped
  • 1/4 cup blue cheese crumbles
  • 1/4 cup dried cranberries
  • salt and pepper to taste

In a large pot of adequately salted (that’s about 1/8 cup salt per stock pot.  Or more.  Tastes like the ocean, at least) boil green beans until tender.  Your teeth should not squeak when you chew them! Strain the green beans and set aside.  In a large skillet, toast the pecans until fragrant, and then toss in the green beans, blue cheese, cranberries and a dash of salt and pepper. Add a splash of olive oil if they seem too dry, but depending on your blue cheese, you may get enough oil from it to coat the beans nicely.  Don’t let your cheese burn!