“Brainy” Back to School Tacos

By
Denise Gianatasio
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641

This truly was a fast, furious and fabulous summer! It’s amazing that our kids are preparing for a brand new school year already. For me, I’ll be hanging on to summer just a bit longer. While I do, let me share a great back to school meal idea.

Here’s a delicious dish that my son prepared for us on Labor Day weekend, as we celebrated the very last of the summer holidays together. My son is every day, all day, an amazing brain Dr. and at night becomes an amazing chef! He prepared this laid back, easy meal while keeping up that “summer tude.” These were prepared with incredible fresh fish (red snapper and grouper), which he caught on a fishing trip to Louisiana.

Slaw and pickled onions added even more flavor to this taco. It was a fun meal that satisfied my son and his crew. Each of us thanked him: myself, his kids and his nurse (a.k.a wife and “Sous Chef”). It was delighting in the sense that he knew this would be a real family pleaser. The doctor in him recognizes that fish is an excellent choice for the brain. It contains a rich source of Omega-3 fatty acids — a major building block of the brain which plays an important role in sharpening memory, improving mood as well as protecting against cognitive decline.

There you have it, 1+1=2! An essential part of ABC’S is to serve and prepare easy and healthy meals for back to school. Keep in mind, studies show that eating fish more often creates more gray matter. So, keep it easy and keep it smart! Happy New School Year Kids! xoxo Denise

  • 1 ½ Lbs. fish (any flaky white fish of your choice) cut into finger size pieces
  • 2 ½ cups panko bread crumbs
  • 3 tbsp. extra virgin olive oil
  • Juice of 1 fresh lime: plus (lime wedges for serving)
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • ½ tsp. cayenne pepper
  • ½ tbsp. vegetable oil
  • Kosher salt and fresh ground pepper
  • 8 tortillas
  • 1 avocado diced
  • Sour cream and salsa for serving
For the Slaw:  
  • ¼ cup mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. honey
  • 2 cups tri-colored or purple shredded cabbage
  • 1 jalapeno, minced
  • 1 cup corn kernels
For Pickled Onions:
2 thinly sliced red onions and 1/3 cup lime juice. (Place in a jar and shake and marinate for a few hours)
Directions: In a medium shallow bowl whisk olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add fish, tossing until evenly coated. Marinate for 15 minutes.  Now make your slaw: in a large bowl whisk together mayo, lime juice, cilantro, and honey. Stir in cabbage, corn and jalapeno. Season with salt and pepper.
In a large nonstick skillet over medium heat, heat vegetable oil. Remove fish from marinade and pat completely into panko crumbs, seasoning all sides with salt and pepper. Add to pan. Fry until golden brown and cooked through (3-5 minutes depending on thickness). Let rest before flaking with fork. Now assemble tacos: starting with fish, add corn slaw and avocado to toasted tortillas. Squeeze lime juice on top and garnish with sour cream adding additional cilantro if desired.

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