Fish Tacos with Creamy Avocado Slaw

Well, this week certainly has been interesting. Monday, Niki and I ran outside at the local park with the dogs. I am in the middle of my half marathon training, and my dogs were starting to show obvious signs of cabin fever. Jules just sleeps all day and hangs her head like no body loves her, and Jax?..well. He displays boredom on the opposite extreme of the energy scale. He goes BONKERS.

For instance, the other day he spent two solid hours chasing lights on the wall. First, he saw the lights.

OHMIGOD WUH IS THEY!?

He tried to stare them away.

WHY IZ U NOT GOIN NEWHERE??

He was perplexed/entranced.

IZ FEELING SLEEEEPPYYYY?..

And finally, he resorted to running in circles around the living room trying to get the lights to chase him. No luck, little guy?.

IZ PROMISE IZ DONT BITEEEEE.

So anyway, we ran. 3.6 miles. Beautiful. Sunshine. Birds singing, rainbows glittering, unicorns prancing, the universe made me happy.

And then.

HAHA UNIVERSE TRICKED US!

The snow fell. and fell. AND FELL! over 8 inches. No mercy for the tulips budding?.

or the birds. This robin was PISSED.

And so was I. Naturally, I coped the only way I know how. Through FOOD. I needed something to force images of sunshine, beaches, sunshine, warmth, sunshine, oceans, SUNSHINE?.you get the idea. What feels more tropical and summery than fresh fish tacos?! I mean, besides tropical summery locations. Clearly I missed having a spring break this year. Sigh?.

1 lb firm white fish?I used Tilapia–

1 tsp chili powder

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp cayenne (more/less according to heat tolerance. I LIKE SPICY, remember..)

1/2 cup loosely packed cilantro

1/2 avocado

1/3 cup plain Greek Yogurt

juice of 1/2 a lime

1 small jalapeno

salt to taste

1 bag broccoli slaw or coleslaw mix

Corn (or flour) tortillas, salsa, more hot sauce as you please.

1. Pat your fish dry with paper towel and mix together seasonings. Sprinkle both sides with spice blend. Heat a couple table spoons oil in a pan over medium-high heat. 

2. In a bullet/blender/food processor, combine  cilantro, avocado, yogurt, lime juice and jalapeno. Blend! Salt as desired. Toss broccoli slaw with cream sauce, and let sit in fridge (15-30 minutes).

3. For fish- fry in oil ~4-5 minutes on the first side. Flip, fry an additional 2-3 minutes and remove to paper towel lined plate to drain.

Assemble tacos by layering fish, creamy slaw, salsa and hot sauce in a warmed corn tortilla. Stuff your face enjoy and imagine yourself in a seaside cabana while a sexy man feeds you far, far away from snow.