I hate deciding what to make for dinner. I mean, I hate the cooking part, too, when I don’t know what I’m doing (which is always). But I tend to either sit in front of our tiny pantry, open the fridge/freezer 5 million times, or trove Yummly for recipe inspirations.
It so happened last night that I came upon three different items we had: herbed breadcrumbs, Trader Joe’s middle eastern flatbread, and a bunch of cheap frozen fish fillets. This is what I came up with:
Spiced Honey Lime Fish Tacos (Sans Anything Remotely Mexican)
- cooking oil
- 1/4 to 1/6 of a cabbage head (thinly sliced strips)
- 1 carrot, grated
- 1/4 cup or so of flour
- 2-3 tblsp of garlic & herb breadcrumbs
- 2 tblsp honey
- 1/4 cup or a little less of mayonnaise
- 1/2 lime, juiced
- 1/4 tsp cayenne pepper
- paprika and red pepper to taste
- 3-4 fillets of white fish
- (4) whole wheat flatbread, warmed, or whatever the hell you want, I’m not a soup Nazi
- Cut/grate cabbage and carrot. Throw unceremoniously in a bowl.
- In a separate bowl, mix mayonnaise, honey, lime juice, and spices. Make sure to really stir out the lumps in the mayonnaise with the lovely, soul-wrenching sound of metal on ceramic.
- Combine sauce and veggies. Stir, stir, stir.
- Defrost and dry fish with a paper towel or something fancy that I didn’t do. Sprinkle flour evenly on both sides of fillets. Then sprinkle breadcumbs over.
- Pour cooking oil in a pan, enough to cover the entire bottom. I strongly suggest a spatter cover. Heat on medium.
- Fry those fishies. I can’t give you a good estimate here, because I suck at frying and fish takes varying amounts of time depending on the type. I’d say at least 5 min on each side.
- PUT ALL THAT SHIT ON SOME FLAT PIECE OF BREAD. Fold and shove it in your mouth. If it’s too dry make some extra honey sauce and drizzle. Mmm.
- Serve with a margarita if you’re Californian.
Note: My best friend made a more elaborate version of this years ago when we were roommates. Deep-fried tilapia and eye-watering/nose-running honey-spice sauce, yep!