Deconstructed Fish Tacos...

...because "Fish Nachos" just doesn't sound pretty.


Oh, but how I love fish tacos. I make them in probably a half dozen incarnations. One is the Shrimp Taco recipe I discuss here, yet another involves a cilantro beer batter. But these are very simple. Chunks of sweet grilled fish, topped with my friend Jenny's white sauce and a generous dollop of guacamole, piled cutely on a tortilla chip. Think how charmed you would be to find individual fish tacos served to you at a cocktail party--these are delicious two-bite wonders. And easy, too!


Deconstructed Fish Tacos
serves 2-3

for the white sauce:

This sauce comes straight from my friend Jenny, and it's lovely. I'm giving you her recipe, not the bastardized version that I cobbled together with available ingredients. I halved this recipe, and it still made a lot.

1 c. mayonnaise
1 c. plain yogurt
1 habanero pepper
2 Tbsp. capers
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. dried dill (or double the fresh)
.25 tsp. cayenne pepper (or to taste)
.25 tsp. salt
.25 tsp. ground black pepper
.25 c. lime juice (more may be needed to thin)


Put everything but the lime juice in a blender or food processor, process until thick and combined. Add the lime juice a little at a time until you think the sauce is thin enough--at least .25 cup.

for the tacos:

3 Tilapia fillets
pinch sea salt
pinch freshly ground pepper
splash dry white wine
olive oil
large white corn tortilla chips
white sauce
guacamole


Marinate the fish in a the salt, pepper, wine, and a bit of olive oil for 15 minutes. Heat a grill pan over medium high heat, coat with a film of oil. Grill fish for 1-2 minutes per side, being very careful while flipping--Tilapia is a delicate fish.


To assemble, place a chunk of warm fish on a tortilla chip, drizzle with sauce and top with a dollop of guacamole. Enjoy!

Grilled Shrimp Tacos with Tomatillo Avocado Sauce

Continuing my "culinary Spring fever" theme, I made one of my favorite recipes tonight. While the ingredients are available nearly year-round these days, this is still something that evokes warmer weather with every bite.


Grilled* Shrimp Tacos
serves 2-3

*we were low on charcoal and ended up cooking these under the broiler. Still very good, I promise.

1 lb. large shrimp, peeled and deveined (about 30 pieces)
2 Tbsp butter
2 cloves garlic, coarsely chopped
juice of 2-3 wedges of lemon
sea salt
freshly ground pepper
white corn tortilla shells (or soft flour shells, depending on preference)


Use 2-3 metal skewers to skewer shrimp. Melt butter, 15 seconds at a time, in microwave with garlic and lemon juice. Stir well to combine and add salt and pepper to taste. Using a basting brush, brush melted butter concotion over the shrimp generously, on both sides. Preheat broiler (or grill) and broil for 2-3 minutes per side--but watch the shrimp, once they are bright pink and a bit brown on the edges they are done!

Heat tortilla shells and fill with 4-5 shrimp. Top generously with the tomatillo avocado sauce, the serve. We had this with a simple tomato and caramelized onion salad, it was lovely.


Tomatillo Avocado Sauce
makes...plenty

3 medium tomatillos
1 Tbsp chopped fresh cilantro
half of a small onion (about .25 cup), coarsely chopped
.5 tsp chopped seeded jalapeno pepper (or more if you like the heat)
.5 tsp salt
heaping .25 cup sour cream (I used Horizons natural low-fat)
1 ripe avocado, peeled and chunked
juice of 1 lemon
1 clove garlic, coarsely chopped
olive oil


Discard husks and stems from tomatillos. Place in a small saucepan and cover with water. Bring to a boil and cook 3-4 minutes, until tender. Set aside and let cool to room temperature.

Place tomatillos, onion, jalapeno, cilantro, salt, and lemon juice in a blender or food processor and process until smooth. Add sour cream, avocado, and a good drizzle of olive oil, process until combined and very smooth. Serve as a dip, with chips, or on tacos. Enjoy!

Chicken Soft Tacos with Tequila Spiked Pico

I'm just going to say it right off the bat: don't knock it until you've tried it, tequila haters--a few drops of the stuff takes this pico de gallo from ordinary to special. Don't you want special pico? I know you do.

Okay? Okay.


Now, tonight's dinner is not exactly exciting. Rather, it is pretty representative of the dinners we have the night before a big grocery trip. I keep this chicken in the freezer to have on hand for just these kinds of nights. Everything else is in the pantry, or the vegetable basket.

The chicken is one of those classic crockpot recipes that has been given to me by several helpful friends over the past few months. It couldn't be easier: place your boneless, skinless breasts in the pot, pour a jar of salsa over it (it doesn't have to be very nice, I usually use Pace), and pour a packet of taco seasoning over the whole lot. Cook on low for 6-8 hours. Remove the chicken from the pot and shred it up (it shouldn't take any effort at all). Add a few dollops of sour cream to the salsa mixture in the pot, mix it up, and pour it over the chicken. Viola! Instant taco, burrito, or enchilada filling. Eat some right away and freeze a portion for nights where creativity escapes you.

Tonight I decided to whip up some pico de gallo, using what I had and improvising the rest. It is actually pretty good, but it would be even better with the finely diced fresh jalapeno, lime juice, garlic, and avocado I normally add. But tonight's recipe was simply:

Tequila Spiked Pico

4 medium Campari tomatoes*
half a yellow onion
splash or two of tequila
lemon (or lime) juice to taste
cilantro
sea salt
tabasco sauce (optional)

*these seem to be the only tomatoes worth eating this time of year, I really love them and use them a lot

Seed and dice your tomatoes, and dice the onion. Chop up the cilantro as finely as you can (it sticks to the blade something awful, so I usually don't put too much effort into it).

Toss these three ingredients together in a bowl, add tequila and lemon juice and sprinkle with salt. Mix well and let sit for a half hour or so (lets the flavors introduce themselves to each other). Do a little taste test and add more lemon, salt, or tequila if needed (you don't want to really taste the tequila, it should just enhance the other flavors).

If you like a little spice, you can add a few dashes of Tabasco as well.

As for the tacos themselves, they are pretty self explanatory. The crockpot chicken described above with pico and sour cream, wrapped up in a soft flour tortilla. The requisite black beans and rice as a side is up to you, but that's what we almost always have. You get bonus points for some slices of fried plantain as a sweet garnish.

Sometimes you just need a simple, filling dinner.



Mrs. C.