Fish Tacos

Slaw

• 1 cup cabbage, diced
• 1/2 cup cucumber, diced
• 1/4 cup green onions, minced
• 1/2 fresh tomato, diced
• Juice of 1 lime
• 1 TBS olive oil
• Salt & Pepper

Sauce

• 1/2 cup Miracle Whip
• 1 TBS Cholula Chili Lime Hot Sauce
• Juice of 1/2 lime
• Salt

Tortillas - hand made. Yes, you can use store-bought ones.

• 2 cups masa harina (not corn meal)
• 2 tsps. salt
• 1 1/4 cups boiling water
• + 2-3 TBS
• 1 tsp. lard or shortening

Marinade

• 1/4 cup olive oil
• 1 TBS cumin
• 1/2 tsp chili powder
• 2 TBS Cholula Chili Lime Hot Sauce
• 2 TBS Tamari

Other Ingredients

• 6 Tilapia filets (1-2 per taco)
• Salt & Pepper
• Corn tortillas (Store-bought, optional)
• Avocado slices

Directions

Slaw

1. Up to 2 hours ahead: combine all ingredients and stir together until well mixed. Cover and refrigerate until serving.

Sauce

1. Up to 2 hours ahead: combine all ingredients
2. and stir together until well mixed. Cover and refrigerate until serving.

Tortillas-Can be made ahead and stored in a Ziploc bag in the refrigerator for up to a week.

1. Mix the masa harina (corn flour, not to be confused with corn meal) and salt in a medium sized bowl.
2. Measure 1 1/4 cups of boiling water and the shortening into a separate pan or bowl. Stir until the shortening is melted.
3. Pour this mixture into the bowl of corn flour and mix with a fork.
4. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
5. Preheat your cast iron tortilla pan [comal] (or skillet or griddle). Don&39;t use any grease or cooking spray. You won&39;t need it.
6. Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.
7. Pinch off some dough and roll into smooth round balls (golf ball size) with your hands. Masa for tortillas is not like pie dough so don&39;t worry about over handling it. (I would suggest covering the dough you&39;re not working with, with either plastic saran wrap or damp paper towels to keep the dough from drying out while you are making golf balls.)
8. Flatten the ball a bit in the palm of your hand.
9. Cut a gallon size Ziploc type bag in half so you have two separate pieces. Lay one piece on the bottom plate of your tortilla press and then place the slightly flattened dough on top, a little bit closer to the hinge of the lid, not exactly in the center.
10. Cover the dough with the second piece of plastic and close the lid to flatten the tortilla.
11. Carefully peel the top piece of plastic from the tortilla. Lift the tortilla and the bottom piece of plastic from the press and place it in your hand, dough side down. Now carefully peel the bottom piece of plastic from the tortilla.
12. If you have any problem with the dough sticking to the plastic, it probably means your dough is too wet. Try adding a sprinkle of corn flour and kneading the dough a bit more.
13. Place your tortilla in the preheated cast iron pan or comal and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.
14. Place cooked tortillas in foil and cover with a clean kitchen towel to keep warm. Store tortillas in a Ziploc bag in the refrigerator for several days.

Tilapia

1. 30 minutes before you want to serve, cut the tilapia in half down the center line. You can leave really small ones whole.
2. Put the filets in a large bowl.
3. Combine the Marinade ingredients in a large measuring cup, mix well, then pour over the fish. Mix around to make sure all fish is in the marinade.
4. Preheat the broiler. Place the top rack of the oven about 6 inches below the broiler.
5. Line a jelly roll pan with heavy duty foil. Put a rack in the pan on top of the foil and lightly grease the rack with cooking oil by brushing it on or by using cooking spray.
6. When the filets have been in the marinade for 15-20 minutes, lay them out in a single layer on the rack that is on the jelly roll pan, salt & pepper each piece, and put them under the broiler for 3 minutes. Turn each piece over and broil another 3 minutes.

To serve

1. Wrap the corn tortillas in a damp paper towel and microwave for 15-30 seconds.
2. Put 1-2 pieces of fish on a tortilla, top with slaw and sauce, add a slice of avocados.