Hi everyone! I am enjoying a lovely visit with my sister Katy and her family in Northampton, MA. There are many fantastic places to eat but I mostly enjoy eating at her house because she can cook!Katy loves serving it up to all who appreciate her tasty eats but was she always so confident in the kitchen?
If so, is cooking confidence genetic?
She is at a meeting right now but if she were here for me to ask her, she would probably say that cooking is not innate but a practiced skill. Katy has had a lot of time to cook over the last few decades because of her flexible schedule as a professor of painting at Smith College (here’ s her website if you are so inclined: http://www.katyschneider.com) so she has had time to experiment with a variety of cuisines. Even though her kids can be particular, her friends’ and family’s approval has pushed her on to become the amazing cook that she is today. Go, Katy!
Last night she made us some simple and healthy tacos that I will share with you now. If you would like to see some more of our trips’ photos, go to the Take Back the Kitchen facebook page. Have a great week!:
Katy’s Tilapia Tacos with Red Cabbage slaw (from my memory):
For the tacos:
4 -6 tortillas, flour or corn
1/2 lb tilapia, steamed grilled or baked, salt and pepper to taste
shredded cheese-optional
Black beans on the side
Avocado on the side
Red Cabbage Slaw:
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 2 tablespoons canola oil
- juice of a lime
- 1/4 head red cabbage, finely shredded
- 1 large carrot, cut into fine julienne
- 1/4 cup chopped cilantro leaves
- 1/2 a jicama, peeled, sliced thin cut into 1/2 inch pieces
- Salt and pepper
Combine the first 4 ingredients. Pour over the rest of the ingredients and toss.
Spread each tortilla with some beans, top with fish, avocado and slaw. Add hot sauce if you like.
2 Responses
I happen to have tilapia in my fridge. Now I know what to do with it. Hope you are having a great time!
Thanks, Nina! Enjoy your tacos 🙂