I’m in the mood for Mexican food. This menu is my “go-to” meal. It’s simple to prepare and very quick. And it’s the closest thing I’ve found to tacos that I had in Cabo san Lucas years ago!
(Adapted from Gwyneth Paltrow)
3 tilapia filets
Extra Virgin Olive Oil
Salt and pepper
In a dish place the tilapia filets and top with about 2 TBSP olive oil and 2 TBSP lime juice. Season with salt and pepper and sprinkle the chopped cilantro on top.
Cover with saran wrap and let marinate in the refrigerator for about an hour. You can either grill the fish or bake in the oven for ~15 minutes on 375 degrees F (until flaky and no longer pink, but not overcooked and dry).
Serve on warm corn tortillas topped with cole slaw, guacamole and salsa.
(Adapted from Silver Palate)
4-5 ripe (soft) avocados
2 TBSP onion, minced
2 garlic cloves, minced
3 TBSP fresh cilantro, minced
1-2 plum tomatoes, chopped finely
3 scallions, chopped
2 jalapeno peppers, seeded and chopped
2-3 TBSP fresh lemon juice (or use Nellie and Joe’s)
Tabasco, to taste
Salt and Pepper, to taste
Mash avocados with a fork or potato masher in a bowl, so the consistency is still chunky (rather than baby food consistency). I’m using a gift I got recently from my son to do this chore – a molcajete:
Add all remaining ingredients and stir.
(Adapted from Closet Cooking)
1 14 oz. can diced tomatoes
1 14 oz. can Rotel tomatoes (regular)
1/2 cup onion, coarsely chopped
2 cloves garlic, grated
2 chipotle chili peppers in adobo, chopped
1/2 cup cilantro
2 TBSP lime juice (~1 lime)
salt and pepper to taste
Puree everything in a food processor to your desired consistency.
This coleslaw recipe gets no easier.
1 package angel hair coleslaw
~2 TBSP veganaise
Salt and Pepper
Place the coleslaw (cabbage) in a bowl. Add the veganaise and then sprinkle a generous amount of lime juice over. Add a good amount of salt and pepper and toss. Adjust seasonings to your liking.
Bedford & Burns Fish Tacos
Makes 4 tacos
Here’s another fish taco recipe that I am going to try. It’s from Bedford & Burns restaurant in California and uses halibut instead of tilapia.
3 TBSP extra virgin olive oil
¼ cup chopped fresh herbs (like flat-leaf parsley, chives, thyme)
Red pepper flakes, to taste
Salt and pepper, to taste
¾ lb. halibut filet
2 TBSP mayonnaise
2 TBSP non-fat Greek yogurt
Siracha or other hot sauce, to taste
8 corn tortillas
1 cup iceberg lettuce, shredded
1 cup green cabbage, shredded
½ cup pico de gallo (or salsa)
½ ripe avocado, sliced
¼ cup cilantro, chopped
¼ cup scallions, chopped
4 lime wedges
In a shallow dish, combine the olive oil, chopped herbs, red pepper flakes, salt and pepper.
Add the halibut and coat completely in the marinade.
In a medium skillet on medium heat, add the fish and marinade and cook fish until it is just opaque, about 3-5 minutes per side.
Remove from heat, place the fish on a cutting board and slice.
In a small bowl, combine the mayonnaise, Greek yogurt and hot sauce. Set aside.
Warm 8 tortillas in a non-stick skillet on medium-high heat. Smear the spicy mayonnaise mixture on the warm tortillas, add the sliced fish, and top with lettuce, cabbage, pico de gallo, sliced avocado, cilantro and scallions. Serve with a lime wedge.