Fish Tacos With Sautéed Veggies

Fish Tacos:

Whole wheat or whole grain tortillas

Olive oil

Tilapia

Salt & pepper

Cabbage, thinly sliced

Cilantro mayo (below)

Mix cabbage and cilantro mayo together and refrigerate until ready to serve. Season tilapia with salt & pepper. Heat cast iron over medium-high heat and add a tablespoon of olive oil. Sear each side 1-2 minutes. This should cook it through since its so thin. I use my spatula to cut the filet in half at its natural seam. There is usually a fat side and a thin side. The fat piece is a nice portion for the taco and two thin sides together work well. After all your fish is cooked add another tablespoon of olive oil and heat each tortilla on both sides until it starts to bubble. Plate the tortillas with the seared tilapia and top with chilled cilantro slaw. Eat immediately to preserve the hot fish/tortilla and cold slaw combo. 

Cilantro Mayo

South Beach recipe

Mayo

Cilantro, freshly chopped

Soy sauce

Minced garlic

Salt & pepper

Mix well and serve on burgers, sandwiches, as dressing, etc. 

Sautéed Veggies

Maybe a South Beach recipe

Squash, sliced 1/4"

Zucchini, sliced 1/4"

Onion, thinly sliced

Grape tomatoes

Olive oil

Salt & pepper

Heat cast iron over medium-high heat. Add olive oil then squash, zucchini and onions.  Cook down and dust with salt and pepper. About 5 minutes before you are ready to remove them from the heat add your grape tomatoes. Season again as needed.