With summer being so close, my mind starts to drift to the Summer Court in Sarah J Maas’s A Court of Thorns and Roses series. I decided to come up with a flavorful and light fish taco recipe inspired by this court.
Let’s set the scene before I go into detail and a step-by-step process of this easy recipe.
Feyre first goes to the Summer Court in book two, A Court of Mist and Fury. I had always pictured this court like Greece. White-colored buildings patterned up the side of a mountain with blue roofs that match the sprawling ocean that is sparkling against the sun.
The smell would be a mix of the air right after a thunderstorm, the saltiness from the sea breeze, and of course a bit of fish the closer one got to the ports or market.
People would walk around in vibrant colored clothes to reflect the sealife. But not just clothes would be colorful, the people too. Some Fae with brightly adorned fins, scales, or gills. While one walks around, they could hear the chatter of the sailors at the port and the repetitive sounds of ships going out and docking with the gentle laps of the waves.
I picture myself having this meal right by the ocean, so I can look at the ocean, but also have a view of the summer court palace. In A Court of Mist and Fury, Feyre buys fish for herself on the docks and even Tarquin is impressed, while Feyre is just happy they didn’t charge her for frying it (Maas 341). I knew I wanted to do a fish recipe, but I figured I would amp the basic fried fish recipe that Feyre has.
Now for the recipe.
Ingredients:
For The Fish:
4-5 Tilapia (or any preferred white fish)
1 tbs Chili Powder
1 Lime
For The Cabbage Topping:
1 half White Cabbage
1 half Red Cabbage
1 cup Shredded Carrots
1 cup Mayonnaise
1 tbs Sriracha Sauce
For The Mango Salsa:
2 Mangoes
1 Red Pepper
¼ cup Cilantro
¼ cup Red Onion
1 Lime
½ tbs Olive Oil
Pinch Salt
Pinch Pepper
Step One:
Start with the fish. Preheat the oven to 375 degrees Fahrenheit. Then, wash and dry the fish. Place on a baking sheet. After the fish is neatly on the sheet, rub the fish with chili powder on both sides. (Add more chili powder if you prefer more spice!) Once the sides are both coated, squeeze the lime over the fish on either side as well. Then, place in the oven for about 15-20 minutes, or until the fish easily falls apart.
Step Two:
The next step is the cabbage topping. Shred one-half of the white cabbage and one-half of the red cabbage. Place into a large bowl. Then add one cup of shredded carrots. Once all three are combined in a bowl, add one cup of mayonnaise and 1 tablespoon of Sriracha sauce. Mix thoroughly. Add more Sriracha sauce if more heat is preferred.
Step Three:
Then make the mango salsa. Cut two mangoes into even square pieces and add them to a separate bowl. After, cut the red pepper into slightly smaller pieces than the mango and then add to the bowl. Then, chop up red onion, only about a quarter a cup. After, cut up fresh cilantro, also only about ¼ cup, and add to the bowl with the red onion and mangoes. Then, combine a ½ tablespoon of olive oil, a pinch of salt and pepper, and the juice of one lime in the bowl. Mix thoroughly.
Step Four:
Once the fish is fully baked, take it out of the oven. Then, with a fork, shred the fish. The fish should easily fall apart.
Step Five:
Time to build your taco! Spread a small tortilla and lay a few spoonfuls of fish, a sprinkle of cabbage topping, and a scoop of the mango salsa. Then enjoy!
Drink Pairings
I would drink a big glass of strawberry basil lemonade with these fish tacos. For an alcoholic drink, I would pair this dish with a Paloma. Either would work because they are both light and refreshing drinks, perfect for a warm summer day. Maybe you’ll even get to share one with Lord Tarquin.
Works Cited
Maas, Sarah J. A Court of Mist and Fury. Bloomsbury Publishing, 2016.
Totladze, Salome. “Lord Tarquin.” Instagram, Sept. 2017,
https://www.instagram.com/morgana0anagrom/. Accessed June 2022.
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