North Shore Living cilantro is an essential component of these easy-to-make fish tacos, starring in both the crunchy slaw and the creamy sauce. BLACKENED FISH TACOS with cilantro sauce It’s taco time
Serves 4
Avocado-cilantro sauce 1/2 cup sour cream 1 avocado, pitted and skinned 1/4 cup chopped cilantro 1 lime, juiced 1 jalapeño, chopped and seeded Salt, to taste Slaw 1/4 red cabbage, thinly sliced 1/4 green cabbage, thinly sliced 1/2 medium red onion, diced 1/2 cup chopped cilantro 3 limes, juiced
Blackened fish 1 1/2 lb. tilapia fillets 1 1/2 tsp. paprika 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. cumin 1/2 tsp. salt 1/4 tsp. cayenne pepper
2 tbsp. canola oil 12 corn tortillas
Crops are grown hydroponically—in peat moss rather than soil—and use roughly 70% less water than field crops. Any leftover drops are recycled for use. During the growth cycle, herbs are tended and slowly moved from one side of the greenhouse to the other—signaling they are ready for harvest. They are then packaged, sorted and prepared for shipment according to the day’s orders. Cut vs. living herbs The Overgaags say there is plenty of difference between cut and living herbs. “As soon as you cut the stems off the plant, you start a process where they start wilting, drying out, decaying,” Leo says. While cut herbs may only stay fresh for a few days after purchase, living herbs can last an average of one to two weeks, the Overgaags say. That allows the consumer to use more, if not all of the product. “You can use fresh herbs in your salad just like any green,” Suzette says. “There are so many easy things that you can do.”
In a small bowl, combine paprika, garlic powder, onion powder, cumin, salt and cayenne pepper. Sprinkle mixture over both sides of tilapia fillets and pat down seasonings. Combine all of the avocado-cilantro sauce ingredients in a food processor and process until smooth. Add all of the slaw ingredients in a separate large bowl and mix well. Heat canola oil in a heavy-bottomed pan over medium-high heat. Once heated, add tilapia (a few at a time if you can’t fit them all at once). Cook for 4 to 5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Remove fish from the heat and, if desired, warm tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Break up tilapia into 2- to 3-inch pieces. Stack tortillas in twos. Distribute fish evenly between the 6 sets of tortillas, and top with slaw and avocado-cilantro sauce.
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