Easy Weekday Dinner: Fish Tacos

I had the best fish taco of my life at El Molino Central when Dan and I were in Sonoma last year. It was crunchy, spicy and full of flavor. You could just taste the freshness. Every now and then I am nostalgic and want that taco. These aren't really a substitute, but they hit the spot. They're quick enough to make on a week night and will make you think of warmer weather. Grab a cold beer and dig in.

Easy Fish Tacos

Ingredients:

• 1 box crunchy fish sticks
• Flour tortillas (small size)
• Pickled cabbage (see recipe below)
• Guacamole (we usually make it, but we cheated this time and got boxed guac)
• Ranch dressing (or this if you can find it--it's amazing!)
• Hot sauce
• Cilantro

Directions:

• Cook fish sticks according to package instructions
• Spread guacamole on a tortilla. Add two fish sticks and cabbage. Drizzle ranch dressing, hot sauce and cilantro.

Quick Pickled Cabbage
Original recipe from here

Ingredients:

• 1/2 head of cabbage (red or green)
• 1/3 cup chopped fresh dill
• 1 cup white vinegar
• 1/2 cup water
• 1/4-1/2* cup sugar
• 4 tsp salt

Directions:

• Use a food processor to shred the cabbage. Place cabbage and dill in a large bowl.
• In a small saucepan, bring vinegar, sugar, water and salt to a boil. Stir until sugar dissolves.
• Pour over cabbage mixture and stir to combine. Cover and let stand for at least one hour, then drain. 

* Adjust the sugar based on your own preferences. I like it a bit sweeter, especially when paired with salty and spicy components. This cabbage is also fantastic on shwarma and falafel!