Fish Tacos with Kohlrabi-Loquat Slaw

1. 1

   Place the tilapia fillets in a shallow dish.

2. 2

   Sprinkle with the cumin, salt, pepper, and garlic.

3. 3

   Pour the juice of 2 limes over the top and refrigerate for 15 minutes.

4. 4

   While the fish marinates, combine the kohlrabi, loquats, and shallots in a small bowl.

5. 5

   Toss with the juice of 1 lime and set aside.

6. 6

   Cut the remaining lime into wedges and set them aside.

7. 7

   Heat a grill pan over medium-high heat.

8. 8

   Cook the fish about 3 minutes on each side or until cooked through (cooking time may vary depending on the thickness of the filletit will flake easily when done).

9. 9

   While the fish cooks, heat corn tortillas over an open burner, about 20 seconds on each side or until warmed and softened but without scorching.

10. 10

    Transfer them to a tortilla warmer or place between two warmed kitchen towels until ready to serve.

11. 11

    When the fish has cooked through, transfer to a bowl and break it up into small pieces with a fork.

12. 12

    Spread the fish evenly over the tortillas (double them up, 2 tortillas per taco), top with the slaw, and sprinkle with cilantro.

13. 13

    Serve with lime wedges.

14. 14

    Notes: If loquats are out of season, try substituting another in-season fruit such as peaches or mango.

15. 15

    The slaw can be made ahead and refrigerated until ready to use.

16. 16

    To add some spice to this, add 1 finely minced, seeded jalapeno.

17. 17

    Adapted from chow.com.

* Per serving · 4 servings · Values may vary.