It has been cold and rainy and I am wishing for the sun and strangely enough something I never make at home – fish tacos. Forgive the “unseasonal” recipe, but I am envisioning a beach vacation with some beers and fish tacos. Inspired by a recipe that I recently came across in a Williams-Sonoma cookbook, I improvised and made our very own (and first) fish taco dinner.
I pan-fried the cut-up Tilapia fillets in our BBQ spice mix (we have vast quantities of it lying around for when we make peel-and-eat shrimp). You can use a simple mixture of cumin and paprika and perhaps, just salt and pepper for the kids with some cumin thrown in.
It was a fairly simple meal to put together. I made the crema is a jiffy using my mini food processor and the salsa took about 10 minutes due to the chopping. I made them in the morning, before starting work and right before dinner quickly pan-fried the fish and mini peppers. The cabbage, I bought pre-shredded and dressed quickly with vinegar, salt and pepper. Though the dish has several components, it is a quick an easy recipe for dinner if you break up the prep. and do some work ahead of time.
Not quite what I was dreaming of, since the weather was uncooperative, but a yummy dinner that everyone enjoyed and at least satisfied a surprising craving. Lovely with a glass of cold beer.
Salsa Cruda from The Williams Sonoma Cookbook
This is a classic Mexican salsa, whose name means “raw sauce”, is a cinch to put together. To make salsa combine 2 tomatoes, cut into 1/4 inch dice; 1/3 cup finely diced red onion, 1/3 cup chopped fresh cilantro; 1/4 to 1/2 jalapeno chilli, seeded and minced (can omit); 1 tbsp fresh lime juice; and I tsp rice wine vinegar in a small bowl. Season with salt to taste. Set aside and let the flavors develop. Worth making your own even though it takes a little bit of time.
Avocado Crema from Chow
Delightfully easy and delicious on fish tacos (or any kind of taco for that matter) and great for dipping chips in. 🙂
- 1 medium avocado, cut in half lengthwise, peel and pit removed
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
- 1/2 teaspoon kosher salt
- Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
- Transfer the crema to a small bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.