In the Kitchen With Kai


In the Kitchen With Kai
by Kai Arrindell


This week we hosted our Make Friends With Food Cook & Dine Group. Tonight's menu was a Mexican Fiesta. On the menu, fish tacos, cabbage slaw, avocado, bean & corn salad, roasted cauliflower, chips and salsa and mint lemonade!

To recreate the fish tacos on your own, follow this recipe from Chef Kai!

Easy Fish Tacos with a Tangy Cabbage Slaw

Makes: 2 servings


  • ½ pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish

  • 1 medium lime, halved

  • 1 small garlic clove, finely chopped

  • 1/8 teaspoon ground cumin

  • 1/8 teaspoon chili powder

  • 1 tablespoon vegetable oil, plus more for oiling the grill grates

  • Kosher salt

  • Freshly ground black pepper

  • 1/4 small head of green or red cabbage (about 7 ounces), cored and thinly sliced

  • 1/2 small red onion, thinly sliced

  • 1/8 cup coarsely chopped fresh cilantro

  • 4 to 6 soft (6-inch) corn tortillas

  • Sliced avocado, for garnish (optional)

  • Guacamole, for garnish (optional)

  • Salsa, for garnish (optional)

  • Sour cream, for garnish (optional)

  • Hot sauce, for garnish (optional)


1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and ½ tablespoon (about 1 ½ teaspoons) of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining oil (about 1 ½ teaspoons), season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.

5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate. This can also be done with a frying pan over a stove, just make sure to heat a little oil in the bottom of the pan so the fish doesn’t stick.

6. To build a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

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