what are we having for dinner?

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May 15, 2015
catebogue

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Baja Night!

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!

FISH TACOS
GUACAMOLE
HOMEMADE SALSA
COLESLAW

FISH TACOS

(Adapted from Gwyneth Paltrow)

3 tilapia filets

Extra Virgin Olive Oil

Lime Juice

Cilantro, chopped

Salt and pepper

Corn Tortillas

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Photo Credit: Cate Bogue

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 parsley on top.

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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 dry).

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Serve on warm corn tortillas topped with cole slaw, guacamole and salsa.

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GUACAMOLE

(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:

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Add all remaining ingredients and stir.

IMG_9015 IMG_9016Allow a bit of time for the flavors to blend and serve with tortilla chips.

HOMEMADE SALSA

(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
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Puree everything in a food processor to your desired consistency.

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COLESLAW
(Adapted from Gwyneth Paltrow)

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This coleslaw recipe gets no easier.

1 package angel hair coleslaw

~2 TBSP veganaise

Lime juice

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.

fishtacosgwyneth

peoplemag

3 tbs. 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.

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