10/24/15

Grilled Tilapia or Parmesan Crusted Tiliapia on a Bed of Shredded Cabbage with an Incredible Creamy Sauce (Winterize your Fish Taco Recipe!)





We have a favorite summer meal that we like so much I've posted it on An American Housewife more than a few times-  fish (or shrimp) tacos.  This week, I took that idea and made it into more of a Fall or Winter dish with the same great taste. 

I had decided I wanted fish tacos but as I put the bowl of sauce into the refrigerator to chill for a couple hours before dinner time, I saw a bag of shredded cabbage and suddenly had the idea I could serve the fish on a bed of cabbage and plate it instead of inside a tortilla.  This also works out great for those who want to low carb or are eating gluten free and don't want to have a fish taco in a tortilla; same amazing taste but it steps it up a bit to a nice sit down plated meal instead of a more casual summer dish.

Even though I originally made my fish tacos with fresh fish and a homemade marinade, the last couple times I've made it, I've used the Parmesan Tilapia from the frozen food section of Sam's Club and we LOVE IT.  So quick and easy, I can have fish tacos on the table for dinner in minutes - providing the sauce was made and chilling ahead of time.

You can use fresh tilapia, dredge in seasoning and parmesan cheese and then fry in oil on the stove or bake it until crisp.  You can also grill it - just as if you are making the fish like I do for my fish tacos - recipe here:  http://www.housewifebarbie.com/2014/02/reposting-as-its-tonights-dinner-yum.html -

If you want to marinate and grill your fish:

1/4 c olive oil
2 T white vinegar
2 T lime juice
zest from 1 lime
1 1/2 t honey
2 garlic cloves, minced
1/2 t cumin
1/2 t chili powder
1 t Old Bay seasoning
1/2 t pepper
1 t hot pepper sauce of your choice
1 pound fish - cod, tilipia, etc.  (something cheap)

Whisk the ingredients for the marinade together, put in a Ziploc Baggy (or whatever you use to marinate) and add the fish.  Refrigerate at least 6-8 hours, flipping every now and then so it's all covered equally.  Grill until done and flaky.  Serve over a bed of shredded cabbage with the sauce below.


OR

Using store bought parmesan crusted tilapia from the frozen food section, fry in oil on the stove according to directions until done.  Drain briefly on paper towels while you place shredded cabbage on the plates.  Serve with my incredible sauce on top.




Sauce

heaping 1/2 c sour cream
heaping 1/2 c mayonnaise
2 T lime juice
1/2 teaspoon each of oregano, dill weed, cumin, chipotle powder and ground or crushed coriander
2 small jalapenos, chopped fine (you can use less if you really hate spicy dressings)
2 t dried cilantro or parsley
5 drops of liquid sweetener, or about 1/2 teaspoon sugar

Whisk ingredients together and refrigerate until it's serving time.














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