I am so tired of hearing Republicans and Democrats bicker over immigration. I bet if Obama and McConnell sat down over plates of Mexican food and a bucket of cold beer they would get over their issues, work things out. I volunteer to act as chef for that day…
Citrus and Beer Marinated Cod Tacos with Fruit Salsa
Juice and zest of a lime
Juice and zest of 1/2 an orange
1/4 cup Corona
2 cloves of garlic, microplaned
Cayenne powder to taste
Salt and pepper to taste
1 lb cod or other firm white fish
In a large bowl, combine the first 6 ingredients. Marinade the cod for an hour. Grill over medium coals until flaky. Serve with the fish salsa in corn or flour tortillas.
1 kiwi, peeled, quartered and sliced
1 mango, cubed
1/8 cup thinly sliced cucumber
1 roma tomato, diced
1 jalapeno, seeds and membrane removed, diced
1/8 cup onion, finely diced
Juice and zest of 1 lime
1/2 tsp sugar
Cilantro to taste
In a bowl, combine all ingredients. Allow salsa to chill and the flavors to meld. Serve over the fish.
Tonight is the Academy Awards ceremony. I confess I rarely watch and I have no plans to tonight. One video short caught my eye – Fresh Guacamole by PES.
I have no idea if it’s Oscar worthy but I think it’s fun. The only thing I would add to the guac is cilantro. I wonder what the illustrator would have chosen to represent it? Lego palm trees? Model train landscaping?
This next video, entitled What If Animals Ate Fast Food, is pretty cool too. I don’t think it’s nominated for anything but it made me laugh.
I have never been one to eat boring food. Until recently, I didn’t even eat peanut butter and jelly sandwiches. Not even as a kid (though now my palate appreciates the salty/sweet combo). When I am home and it is lunch time, I either eat leftovers or I create something quick and tasty. Pasta with pesto and various veggies. A sandwich on good bread, with quality meats and cheeses, loaded with flavor and veggies.
Food is as much about nourishment as it is about flavor and satisfaction. People overeat because what they eat is not very tasty. They compensate by eating more to fill the void. How many times have you found yourself reaching the bottom of a bowl of microwave popcorn and thinking “Jeez, I ate all that already?” Mindless eating at it’s finest.
These quick tacos take no more than 5 minutes hands on time and about 10 minutes baking time. The result is tasty and healthy. The cost to you is minimal.
Preheat your oven to 400 degrees. Spray the bottom of a small glass baking dish with Pam. Place the fillet in the pan. Sprinkle the desired amount of salt and lemon pepper seasoning on the fish. Spray top of fish with more Pam. Bake until fish is flaky (8 to 10 minutes).
Steam your two corn tortillas between two moistened paper towels for about 20 seconds in the microwave. Place half of the fillet in each tortilla. Top with your avocado and other desired toppings. I used cilantro, onion, and lime juice. Serves 1.
Mexican food is the best food ever. If I was ever on death row (god forbid!!), I would pick Mexican food as my last meal… With a load of guacamole and a good Corona with two limes. Can you have alcohol in prison if it is your last meal?! I digress. The pork in these tacos is that mentioned in yesterday’s post – A Slow Roasted Pork Shoulder.
Slice the squash and zucchini lengthwise (not into rounds) about 1 cm thick. Slice the onion about 3 cm thick. Quarter the red bell pepper. Grill the squash, zucchini, red onion, red bell pepper, and mushrooms to desired done-ness. Chop into bite sized pieces.
In a skillet, saute the chipotle pepper, cumin, chili powder, salt and pepper in the olive oil. When fragrant, add the vegetables and saute the vegetables. Serve with guacamole and sour cream.
I love fish tacos and it is one of my go-to meals. I love the variety it provides- different fish, seasonings, and toppings. Plus it is just another way to eat more guacamole 😉
On a side note- a great discovery at the grocery- Mission Brand Carb Balance tortillas. While they are rather expensive ($4.19 for 8 tortillas), they taste fantastic and are good for you. One tortilla has 120 calories, 19g of total carbs, and 13g of dietary fiber. There is a net of 6g of carbs. How awesome is that?!? According to a Colorado State University article, the average 19-50 year old female should eat 25g/day; the average male, 38g/day. So if you eat just one tonight, you are almost half way there! For your general health, as well as that of your colon, dietary fiber is a must. Why not get it in a tasty way?
These tacos are served with Mexican Rice, guacamole, sour cream, and a quick black bean (more fiber!) and corn salsa. Filling without being bulky and super delish!
4 tilapia fillets
Seasonings to taste: garlic and onion powder, salt, pepper, cumin, cayenne pepper
Spray Pam on the bottom of a glass pan large enough to fit your fish fillets. Sprinke the fillets with the desired amount of seasonings. Bake at 400 degrees until flaky, approx 10 to 12 minutes. Served in a warmed tortilla with your desired toppings, including salsa, guacamole, sour cream, cheese, or black olives.
I recently discovered a new blog called Confections of a Foodie Bride. She has so many fantastic recipes and gorgeous photos. I have found at least 10 recipe of hers I am dying to try. Cannot wait for the continuing yumminess.
Korean Beef Tacos with Cucumber Salad:
For the Korean beef:
2.5 lbs beef chuck roast
1/2 bottle (5 oz) low sodium soy sauce
1/2 cup packed brown sugar
3 cloves garlic, minced
2 Tbsp ginger, grated
3 Tbsp rice vinegar
1 Tbsp dark sesame oil
1 Tbsp vegetable or olive oil
1 Tbsp sriracha
1/2 cup water
For the cucumber salad:
1/2 cucumber, thinly sliced
Thinly sliced red onion rounds
1/4 tsp salt
1 Tbsp rice vinegar
crushed red pepper flakes to taste
For the tacos:
8 small wheat tortillas
cilantro, if desired
sour cream, if desired
sriracha, if desired
bean sprouts, if desired
To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. Shake additional water from the colander or pat with paper towels. Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use.
To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the ribs. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils. Pour over the ribs in the crockpot. Cook on low for 8 hours.
Remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of sour cream.