With many of my friends observing Lent, I thought it was time to put on my thinking cap and come up with some good meals that don’t require meat. Most of the dishes that I serve easily accommodate a vegetarian option. There is vegetarian lasagna, vegetarian chili, many simple pastas to which you can add shrimp, but I was looking for something else.
Tacos are a big hit around my house, but often we substitute meat for a mild-flavored white fish. Many types of fish come lightly breaded and frozen—cod and tilapia being two that are easy to find. Typically, I will prepare these items in the oven as directed and take it from there.
To make tilapia tacos, the first step is to make pickled onions. (I make a lot at once and put them in a mason jar. They usually last a week or two.) To pickle onions, chop a red onion into rings. Take a half cup of red wine vinegar, 1 to 2 tablespoons of sugar, and mix in a pot on high until it boils, whisking to combine. Pour the vinegar mixture over the onions and allow to sit for 30 minutes.
In the interim, you will have time to bake the fish. When it is done, put the fish into a large bowl and chop into small pieces. Add a light amount of tartar sauce to give it a little flavor and consistency. Chop a bit of cabbage and wilt it in the microwave by covering it with water and putting it on high for a minute to a minute and a half. Discard the water, but be careful—it will be very hot.
To assemble, place a corn tortilla on a plate and layer with cabbage, then fish, followed by the pickled onions. Top with cheese if you like and add salsa, guacamole and sour cream.
