Wow, feeling a bit disconnected from this medium lately I guess. But really our focus was intentional in just getting through this school year. It's been a
frustrating interesting spring for the both of us this year.
For me, a 4 year project finally had the world's best outcome for kids and learning at my school. As a principal it was grueling and quite frankly horrible work but worth the success that it brought. For G, he just accepted a new job as a science and math specialist at the district level in a different district. We've never worked in separate districts before so we were a bit leery for this adjustment but we both agree it's in the best interest in his professional next steps so now we are both very excited for him. But now we are ready for some much needed R&R and for us R&R doesn't usually include much rest because I love to be on the go but the fun and adventure it brings does bring mental relaxation.
To kick off the my first official eve of, "I start vacation tomorrow!" we decided a simple but delicious meal was in order. And these fantastic grilled fish tacos with our favorite cream chipotle slaw fit the bill. It was also a 90 degree day which is rare in these parts so outdoor cooking was a must. Hopefully it will be the inspiration to get me cooking and blogging again before the heavy work begins back again in August.
We are huge fans of fish tacos in general. But for me I prefer my fish grilled not fried and they must have some wonderful slaw or salsa. Our fish monger had some good looking rock fish fillets in his counter so this time we went with that. But they are equally as good with cod, tilapia or halibut. We typically create our own rub concoction to put on the fish prior to grilling but it was hot and I wanted out of the kitchen as quick as I got there so I used our 'go to" Tom Douglas Rub with Love for Salmon (shhhh...don't tell G that part. I'm sure this would not of met his type A combination choices.)
A tip for grilling white fish that doesn't have much fat so that it won't stick is to 1) make sure your grill is good & hot before putting your fish on. And 2) rub the grates of the grill well with vegetable or canola oil. There is nothing worse that having your beautiful fish fall apart when you go to flip or remove it from the grill.
Once the fish is grilled we just carefully break it up into nice bite size pieces. Place the fish on some grilled corn tortillas and top it with some creamy slaw.
We had them along side some freshly muddled cherry margaritas since it was our kick off of summer vacation.
Grilled Fish Tacos with Creamy Chipotle Slaw
2 fillets white fish (rock fish, cod, tilapia, halibut all work)
2 Tblspns seasoning rub (
we I used Tom Douglas' Rub with Love: Salmon)
Corn Tortillas (or flour; your choice we use La Tortilla Factory Handmade Style Corn)
1/2 avocado sliced
Creamy Chipotle Slaw
1 bag pre-shredded slaw mix
1/4 cup diced red peppers
1/4 cup sour cream
1/4 cup mayo
1 large chipotle minced ( we keep the seeds but you can remove)
1 tsp apple cider vinegar
juice from 1/2 squeezed fresh lime
salt & pepper to taste
Heat grill. Make sure to oil the grill grates well so your fish doesn't stick. Rub fish with seasoning rub. While grill is heating make slaw.
Mix sour cream, mayo, minced chipotle, vinegar, lime and salt & pepper until well combined and creamy. Add cream mixture to slaw with red pepper. Coat slaw well with cream mixture. Refrigerate until ready to serve.
Grill fish until cooked through. Remove fish from grill and let set 3-5 minutes. With a fork carefully break fillets into bite sized pieces. Quickly grill tortillas until they just start to puff and have grill marks. Fill tortilla shell with fish. Top with slaw and sliced avocado. Enjoy!