I know, I know...it's been a while since I've posted on here, and I'm really sorry about that. I've been obscenely busy lately, and I've also been doing a lot of meal planning/batch cooking over the weekend. C & I have been making a concerted effort to eat up what's in the deep freezer, so I haven't really made anything *new* lately. On a bright note, we have ended up WAY under budget on our grocery expenses over the last month or so. I did all of my weekly grocery shopping yesterday morning, and spent a whopping $55 for a week's worth of healthy, homemade meals!
That being said, it's Memorial Day weekend, which, for most people, means grilling out, going to the beach, etc. Basically it's how we kick off summer! Of course, THE most important thing about Memorial Day is to remember what it stands for (and please don't confuse it with Veteran's Day). So, while you're spending your long weekend with family and friends and enjoying that 3-day weekend, take a moment to remember those who gave their lives so we could enjoy this freedom.
C and I always have individually-wrapped frozen fish filets in the freezer. I'm a salmon fan, and make my Easy Oven-Baked Salmon at least twice a month. He likes to keep cod on hand for Beer-Battered Fish & Chips as well as tilapia for fish tacos. We both like our fish tacos pretty simple - fish, slaw and tortilla, maybe with a squeeze of lime or a tiny bit of Creamy Salsa Verde. Usually he handles the fish tacos, lightly breading the fish and pan-frying it, but I decided to make it more low-carb by baking the fish and using some low-carb tortillas!
This recipe is super easy - you don't have to deal with any messy, splattering oil. You can make the slaw while the fish is in the oven, or make it a few hours ahead of time. I made the slaw while preparing the fish marinade, about 4 hours before cooking.