It’s been almost a month since I have posted and WOW have I missed all of you… my readers!! I have also really, really, really, really (really x 10^28) missed having the time or energy to cook or craft.
To fill you in. I am an officially licensed grades 7-12 science teacher!! With the culmination of my teaching program, which included hours upon hours of portfolio writing, and getting offered a long-term substitute job, I have been overwhelmed. I’ll also throw out there that we may be moving (yes, that’s right, after 5 months) because of unforeseen BS. I’ll leave it at that. My point is that between teaching over 120 sophomores/juniors chemistry and biology and getting up at 5am daily, life got a wee busy.
With such a drastic change, I realized that we were eating like crap. Not to mention Ty has been doing the maple-syrup-making-thing pretty much 24 hrs a day, which has left all meals up to me. So, finally getting caught up on grading and planning and looking at a week off, I thought of having something tasty, yet simple – fish tacos! Some frozen flounder and an easy spicy cole slaw all wrapped up in a flour tortilla was just what I needed. It reminded me that I actually can cook! I thought I forgot for a while there!
Spicy Cole Slaw
1 small head green cabbage, shredded
1/2 medium red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 carrots, shredded
1 jalapeno, minced (optional)
1/3 cup mayo
3 tbsp apple cider vinegar
3 tsp celery seed
1 tsp cayenne
1 tsp chili powder
1 tsp cumin
2 tbsp brown sugar
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1. Mix all of the veggies in a large bowl. In a small bowl whisk the dressing until smooth. Combine with the veggies and toss until coated. Season to taste. Let sit for at least an hour (longer will soften the cabbage a little).
1 lb frozen flounder (or other light, white fish)
1/2 cup flour
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taco size flour tortillas (corn would be good too!)
1. Mix flour and a generous amount of salt and pepper. Coat each fillet of fish with the flour and drop into a hot pan with a good coating of olive oil (enough to cover the bottom – 3-4 tbsp).
2. Let fish fry on one side until browned, approx. 3-4 minutes. Flip and cook for another 3-4 minutes. This should be plenty for a thin fillet. Remove onto paper towels. Repeat until all fillets are cooked. You may find you need to add a little more olive oil to the pan.
3. Add the fillets back to the pan and break into bite-sized pieces (the oil should be long soaked up!).
4. Arrange your tacos. Heat the tortilla a bit, add some fish, top with a good helping of cole slaw, and if desired, a dash of Sriracha or Cholula sauce! Enjoy a light and tasty meal!