Tilapia Fish Tacos with Ginger Soy Slaw

The fresh corn tortilla is simple and necessary. You can make the basic recipe on the Masa Harina bag/container or do the following- Sorry, i think measuring with weight and using a simple kitchen scale to do so is the way to go.

Corn tortillas: 200g masa harina, 8.9 fluid ounces of hot water, .1 fluid ounce lime juice, 1/4t salt

--NOTE: use a total of 9 fluid ounces of liquid- it's just a bit of lime juice to add a layer of interest.

Mix together the above ingredients in a bowl then transfer the mixture to a surface and knead for about 2-3 minutes, till your dough holds together and doesn't stick to your hands. Form a large ball, return it to your bowl, cover with plastic wrap, rest for 30-45 minutes. **if your dough is too sticky, add more masa harina; sprinkle with water if too dry.

Put aside and make your slaw.

Purple Cabbage Slaw with Ginger soy dressing

Julienne 1/2 head of purple cabbage for about 5-6 cups' worth

Dice 1 large fennel bulb and its stalks 

Dice 4-5 red radishes

1-2 diced shallots (about 1/3 cup)

dice or waffle cut 4-5 average sized carrots (waffle cut using the zig-zag blade of a mandolin and with every other swipe, turn the carrot 180 degrees and voila! Waffle cut.

Tilapia:
4-6 tilapia filets
salt, pepper
fresh or dried dill

Lightly spray olive oil onto filets on each side. Place them on parchment lined cookie sheet.
Salt, pepper, and dust with dried or fresh dill to taste Bake at 400 degrees for about 10 minutes, till fish is flaky.
(c) Marya Doerfel