In a period of four short days, we made the transition from Thanksgiving to Christmas. The Christmas cards are all done and are now in the mail. Most of the Christmas lights are up outside. And the house is decorated. On top of all this, we had a very busy social calendar this weekend as well. Needless to say, I did not have a lot of time to do a lot of cooking. Nor did I have the energy to do so either. So I just made some quick and easy fish tacos. They only took a few minutes to make and they were delicious too, and mostly healthy.
We had some fish sticks that needed to be used, but they were too small to just have on their own. We love fish tacos and eat them quite often when we are traveling around the tropics. I made a quick and easy slaw from Brussels sprouts, in addition to some rice mixed with corn, and fish tacos were born. Then we topped them with avocado and sour cream and finished them off with a margarita especial. Fabuloso!
Sometimes my favorite way to cook is to look in the refrigerator to see what I have and to just go from there. I knew I did not have any lettuce or cabbage, but I had Brussels Sprouts, which are part of the cabbage family, so I made a Brussels sprouts slaw to serve on top of the fish tacos. I just made enough Brussels sprouts slaw for our tacos, and I did not measure anything (but then I rarely do). I just used up some of my vegetables that were already cut and needed a new purpose.
Brussels Sprouts Slaw
Brussels sprouts, stem removed and sliced thin
jalapeno, diced fine
red onion, sliced thin
yellow and orange bell peppers, sliced thin
salt & pepper
cilantro lime dressing
Toss everything together and saute for about 5-7 minutes. I cooked it just long enough so the vegetables were not raw, but not too long to make them soft. I still wanted them crunchy and snappy.
After the slaw was made, I fried the fish sticks and cut them up. I heated up some tortillas, melted some cheese onto them and started layering the tacos. Voila, we had a quick, easy and delicious meal of fish tacos.