This came about because of my need to use a head of cabbage. Plus, we happened to have some marinated tuna steaks from Trader Joe's in the freezer. Marco suggested tacos. So, here's what I made!
I cooked the fish in a pan on the stove on high heat. I needed to cook it through because of the little people. Normally I would have just seared it and cut it up. But it was really good cooked through.
Chipotle Avocado Slaw
1/2 Head of Cabbage, chopped in thin strips
1 1/2 Avocados, cut into small cubes
Juice from 2 Limes
1 tsp Chipotle powder (you could also use the canned variety, chopped very fine)
2 Tb Mayo
2 tsp Honey
1 Red Bell Pepper, chopped in small little cubes
1/2 bunch of cilantro, roughly chopped
Salt to taste
Cut everything up and dump it into a bowl together. Stir it up gently so as not to completely break down the avocado pieces. Add as much of the chipotle as you like. I made it fairly light for the kids but then we sprinkled more on our tacos.
To serve:
Warm up some corn tortillas on the stove. Take a tortilla and load it with a little of the fish and a little of the slaw. Add a little hot green salsa to really kick it up. Eat.
BTW - the kids all hated this, including the tuna. But I'm going to make it again down the road because we loved it, and they better learn to like it, or else!
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