The second leg of Matt's and my trip to North Carolina was spent hanging out with my side of the family in Wrightsville Beach. We've missed out on my family's annual beach vacation the past two years, so this time, we were really glad to be able to make it and, of course, to capture some of the fun on camera. Thanks to Bill, Grandma, and my mom (who clearly wanted to opt out of this one) for joining in! Also, this meal was extremely delicious.
Slaw adapted from Bon Appétit
(makes enough for 10-12 tacos and possibly more)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/3 cup chopped fresh cilantro (optional)
1 small head of green cabbage
1 small head of red cabbage
1/4 cup red onion, minced
1 teaspoon salt
Thinly slice both cabbage heads and place in the largest bowl you have. Sprinkle with salt and massage into the sliced cabbage with both hands. Add minced red onion (unless you don't like red onions, of course) and cilantro on top. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, apple cider vinegar, and garlic. Pour mixture over cabbage. Toss to combine. Taste for seasoning. It will probably need more salt, a bit of pepper and maybe another squeeze of lime. Cover and chill 1 hour.
Fish Tacos (which really need to be served with the above slaw, some hot sauce, and guacamole)
(This recipe is pretty basic, but served its purpose quite well!)
1 1/2 - 2 pounds halibut fillets (or other firm white fish), cut into strips
2 tablespoons olive oil
2 cloves of garlic, minced
In a large nonstick skillet, heat oil and garlic over medium-high heat. Swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two (or possibly three) batches, cook fish until golden brown on all sides, 5 to 6 minutes. (Of course, as you can see, ours didn't exactly brown up. Perhaps you'll have better luck!)
Assemble your tacos!