Monday - Happy Cinco de Mayo!!!!!
Grilled fish tacos (recipe in the comments)
Black beans and rice
Sliced watermelon
MARGARITAS
Hot tea
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Michael and I became true devotees of Baja style cooking when we lived in southern California. The pinnacle of this cuisine is the fish taco - seasoned tender chunks of fish (sometimes fried, sometimes grilled) in warm tortillas with crunchy veggies (always including cabbage) often with a creamy sauce. It will probably not surprise most readers that the fish taco is not made in Ann Arbor and I have little faith I will find it in Buffalo. So, we have found our own version, made a bit easier using bottled dressing of choice. Unsurprisingly, if you know about "the 5" we don't fry our fish, but the grilled version is my favorite anyway. We weren't big celebrants of Cinco de Mayo in southern California, but we miss the broo ha ha here. It's always good to have an excuse to feast - and what a feast!
Note: The beans and rice really stretch this meal, so even though it's not a lot of fish, you can easily serve three hungry or four normal folks with this dinner.
Prep Notes
Difficulty: Easy
Chopping: Monterey jack, cabbage, tomatoes, scallions, cilantro, limes
Time: 30 minutes
Make ahead: You can chop all the toppings ahead, but grill the fish last minute.
Reaction
J: "Fabuloso fish feast!!!!"
M: "Authentic Baja anywhere!"
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Fish Tacos – Whole Foods Meals for 4 under $15
Serves 3-4, depending on sides
12-oz Mahi Mahi fillets (we use frozen, defrosted)
1 T canola oil
2 t Creole seasoning
8-10 flour tortillas (chili or homestyle are both good)
Toppings:
1 cup shredded Monterey Jack cheese
1 cup shredded red or green cabbage
2 tomatoes, chopped (or 3 Roma tomatoes, chopped)
3 scallions, chopped
⅓ cup chopped cilantro
Lime wedges
Creamy dressing (Chipotle, creamy basil, ranch, OPTIONAL)
Preheat grill. Coat a grill basket with cooking spray. Coat fillets with canola oil and sprinkle with Creole seasoning. Grill fillets in basket over medium heat, about 5 minutes per side.
Warm tortillas. Place toppings in small bowls to serve at the table.
When fish is cooked, break it into bite-sized pieces. Place fish in warm tortillas and top to your preference. M likes it with dressing, J doesn’t.
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