Fish Tacos June 4, 2010

This is one of my favorite meals. I first had fish tacos when I visited my sister in San Diego and she introduced us to Rubio’s about 15 years ago. I don’t think I had another until a few years ago and since then, they are on our menu fairly often in the summer. The white sauce is the important secret for me.

I found this just by googling and don’t know what website it came off of, but it is called:

Rich’s Spiced Yogurt and Mayo White Sauce

1/2  Habanero Chile (sometimes I omit, or use a jalapeno)

1/4 c plain, unflavored yogurt

1/4 c mayo

1/2 t capers, diced

1/4 t Oregano

1/4 t Cumin

1/4 t dill

dash of cayanne chile

fresh lime juice

Dice chile and capers, add rest of ingredients. Taste and add ground pepper and lime juice to taste

I use 4 Tilapia filets and season with oregano, cumin, salt and pepper and bake in the oven.

I also like to top the tacos with a bean/salsa concoction I’ve made up.

1 can black beans, rinsed and drained

1 c or can of corn

1 avocado, chopped

1/3 c salsa (I use the a mild fruit salsa)

chopped cilantro

dash of lime juice

1/2 t zest of lime

Combine together.

To dish up, I use the small flour tortillas, add half a filet, white sauce, shredded lettuce and top with salsa. Enjoy!

Just go to Annie’s Eats April 27, 2010

Seriously, just go there, don’t bother coming here. It’s annies-eats.com. It’s amazing. She has great pictures too. Let’s see, I just did the Brazilian Shrimp Soup. Perfect for the weather we’ve been having. It calls for unsweetened coconut milk, not sure if mine was or not, the can just said “coconut milk”. After adding it I wasn’t sure if I was going to like it or not. Sometimes coconut is so unappealing to me. I carried on, and truth be told it was yet another winner. I also couldn’t find crushed tomatoes, so I just used sliced stewed ones and tried to mash them a bit. I am a fan of tomato chunks, so I enjoyed it. I had some leftover french bread and toasted it. It was so yummy dipped in the soup.  Zane had two bowls full.

I also made the Roasted Salmon with Cilantro Pesto a while back. It was fantastic again. Most of my salmon meals are very similar and consist of a soy sauce marinade, which gets boring after a while. I do have a few others that don’t have a soy sauce marinade, but nothing like this. I wasn’t sure what to serve with this and didn’t plan ahead too well, as is usually the case in regards to sides. I came up with a delightful creation! Boiled some orzo, my favorite pasta, added some frozen peas at the end, drained and added some freshly grated swiss cheese. Yum yum!

I’ll be back later this week with a recipe that isn’t from Annie’s Eats.