Simple Fish Tacos Made Simpler

Arthur was in town for a conference in Baltimore so we were lucky to have him stay at our place last night. For this special occasion, we made quick and easy fish tacos and they were delicious! If you have time to make your own guacamole and all that jazz, feel free to use the Food & Wine recipe from which this simplified mid-week dish was inspired.

INGREDIENTS
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 tablespoons lime juice
Kosher salt and freshly ground pepper
2 pounds firm fish (like Mahi Mahi - we get the fish in the frozen section at Trader Joe's and let it defrost in the fridge overnight)
1 pkg. 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
1 pkg guacamole (we like the fresh guacamole from Whole Foods)
1 pkg or jar of salsa
Hot sauce (optional)
Lime wedges (optional)

DIRECTIONS
In a large bowl, toss the shredded cabbage with the 2 tablespoons of vegetable oil and the 2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and slice longways.

To assemble each taco, spread a dollop of guacamole on a warm tortilla.* Top with a piece of fish, a few tomato slices, the salsa, and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Perfect for quick and easy spring and summer dinners and pretty healthy too!

*NOTE: It's easy to heat the tortilla. Just put a wet paper towel on the bottom of a plate, put one or two tortillas on top of the wet paper towel, and then put another wet paper towel on top. Then microwave for 30 seconds or until warm.