Fish Tacos with Kohlrabi-Loquat Slaw

Place the tilapia fillets in a shallow dish. Sprinkle with the cumin, salt, pepper, and garlic. Pour the juice of 2 limes over the top and refrigerate for 15 minutes.

While the fish marinates, combine the kohlrabi, loquats, and shallots in a small bowl. Toss with the juice of 1 lime and set aside. Cut the remaining lime into wedges and set them aside.

Heat a grill pan over medium-high heat. Cook the fish about 3 minutes on each side or until cooked through (cooking time may vary depending on the thickness of the fillet—it will flake easily when done).

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

When the fish has cooked through, transfer to a bowl and break it up into small pieces with a fork. Spread the fish evenly over the tortillas (double them up, 2 tortillas per taco), top with the slaw, and sprinkle with cilantro. Serve with lime wedges.

Notes: If loquats are out of season, try substituting another in-season fruit such as peaches or mango. The slaw can be made ahead and refrigerated until ready to use. To add some spice to this, add 1 finely minced, seeded jalapeno.

Adapted from chow.com.