Some days Van crawls into my spot in our bed and says, "Hi I'm Mama. I like The Band. I eat tacos and drink iced tea." He's pretty spot on. That's me in a nutshell. Classic rock + tacos.
To make 8 of these delicious fish tacos, you'll need:
3 tilapia filets
8 corn tortillas
one bunch cilantro (about one cup packed real good)
3/4 cup sliced almonds
5+ garlic cloves
1 cup hard, peppery cheese (I use a dry, aged peppercorn jack but have used other cheeses in the past - I think many will work here, as long as they are hard)
Heat your grill.
Finely, finely chop your cabbage. Add a good sprinkling of salt and a hearty squeeze of lemon. Let it hang out until it's time to assemble your tacos. The cabbage will get a bit softer and juicier and all around better.
For the pesto, throw everything except for the oil into your food processer. Make sure you help your processer out by grating or slicing your cheese before putting it in to blend. Pulse your ingredients while adding olive oil until you've reached a good pesto-y consistency. When your done, you should have about 10 ounces of pesto. Woop!
Sprinkle your tilapia with salt/pepper, garlic powder and smoked paprika on both sides. Cook on greased grill for a few minutes per side until done. You can also do this in a pan. Basically...you know...just cook your fish.
Brush your corn tortillas with oil and heat them on your grill for a couple minutes.
Fill warm tortillas with cabbage and tilapia, top with pesto. Go to town.
Sorry about these iPhone photos. I wish I had busted out my good camera. They're probably way better tasting than these pictures would lead you to believe.
Oh! And that pesto is literally good on anything. You'll have hella leftover. Freeze it in ice cube trays for later. Spread it on bread for sandwiches, top your tri tip with it, make little shrimp crostini with it, spoon it into your mouth from the jar....it's quite versatile.