With the weather finally dropping to (semi) Arctic temperatures and the snow falling in flittery little flakes, we are experiencing some real cabin fever around here. So in homage to sunnier days, we are heading in the direction of some South and West flavors. Our Peach Cilantro jam is the magical ingredient in these fish tacos.
Recipe…
Makes about 8-10 Tacos
¼ cup Slow Jam's Peach Cilantro Jam
¼ tsp. ground cumin
¼ cup sour cream
¼ cup mayonnaise
2 limes - 1 juiced, 1 cut in wedges for garnish
1 cup shredded red cabbage
3 scallions, sliced thin
½ Serrano pepper, finely chopped
3 Tbs. fresh cilantro, chopped
1 Pound white fish filets
1 ½ Tbs. canola oil
1 package corn tortillas
Make the dressing in a medium size bowl, mixing together the Peach Cilantro jam, cumin, sour cream, mayonnaise, Serrano pepper and juice of 1 lime. Fold in the cabbage, scallions and cilantro. Season to taste with salt and pepper. Set slaw aside.
Season white fish filets with salt and pepper. Heat a large skillet with the canola oil and sauté the white fish for 10-12 minutes until the fish is firm. Cover with skillet top and set aside.
On medium heat, place a comal (tortilla griddle), griddle pan or frying pan and warm tortillas one at a time for 30 seconds on each side until they are soft. Place the tortillas in a towel and cover, so they do not dry out.
When you are ready to assemble the tacos place half a filet of fish in each taco. Place about ¼ cup of slaw on each taco. Garnish dish with lime wedges.
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