Fish Tacos

o    4-6 tilapia fillets (depending on their size – enough for 2 people)

o    Lime juice

o    Olive oil

o    1 head of Napa Cabbage

o    4 large carrots

o    8 corn tortillas

o    Powdered garlic, cayenne pepper, cilantro, radishes, scallions - all optional

Clean, but don’t peel all carrots and cut into evenly sized strips. If you are going to grill them they will need to be larger pieces so they don’t fall through the grill. Toss in olive oil and season with salt and the optional powdered garlic and cayenne pepper. Bake: Heat oven to 425 and bake for about 25 minutes, tossing at least once. Grill: Over medium heat until just starting to blister. Remove as soon as they start to brown as they can go from “brown” to charcoal “black” very quickly.

I like to toss my carrots in a plastic bag and then re-use the bag to marinade my fish. Use residual oil in bag and add about ¼ cup of lime juice, enough so that it covers all your fish. Set aside and let sit for about 30 minutes.

Now for the napa cabbage: shred and put in a large bowl. Toss with 3 T lime juice, olive oil and about 1 t of kosher salt and let sit for at least 30 minutes. Toss occasionally – you want it to wilt by about 1/3. Then you can also add scallions, radishes, cilantro, etc.

Once the carrots come out of the oven it’s time to cook the fish: Place in a rimmed baking sheet and season with salt and pepper. Cook time will vary depending on the size of your fish but at 425 you can bake for 20-25 minutes or grill over medium low heat for about the same.

Meanwhile warm your tortillas either on a stovetop or on the grill until they are just starting to “rise” and get brown spots.

Top each tortilla with cabbage, carrots and fish as well as a salsa of your choice for heat. Enjoy!

*Can also be eaten as a salad by eliminating the tortilla.