Fish Tacos

Tags

Entree, fish, mexican, slaw, taco

An old friend recently requested more fish or seafood recipes on the blog, and I am happy to oblige.  It’s funny that I have not posted more about seafood, as it is a favorite of mine.  Whenever I go out to eat, I often order fish because it is so rare to get truly fresh seafood in the midwest.  That being said, I do like cooking fish, almost as much as I love eating it, so I suspect there will be more posts like this to follow. (Especially as summer arrives, and fish becomes a little cheaper to buy!)

I had recently bought some halibut that has been sitting in the freezer.  I had some ambitious plans for it.  I wanted to recreate an Iron Chef recipe I had seen.  Unfortunately, I hadn’t taken the time to note what I had seen, or how I planned on making it.  So, as the halibut sat in the freezer, I became anxious to have some, but unsure of what to do with it.

Finally, I decided to do an old standby – fish tacos.  I have made these before, and fish with a cabbage slaw makes excellent tacos.  It’s easy too!  I based my recipe from this website.

For Tacos:

1 teaspoon  ground cumin

1  teaspoon  ground coriander

1/2  teaspoon  smoked paprika

1/4  teaspoon  ground red pepper

1/8  teaspoon  salt

1/8  teaspoon  garlic powder

For Slaw:

1 cup shredded cabbage

1/3 cup sour cream

2 Tablespoons mayo

1/2 tsp garlic powder

dash of salt

1 teaspoon of lime juice

Corn tortillas

1 Tablespoon of oil

Preheat the oven to 425 degrees.  Place the fish in an dish sprayed with cooking spray.  In a separate bowl, combine the cumin, corriander, paprika, red pepper, salt and garlic powder.  Sprinkle this mixture over the fish.  Cook for approximately 9-10 minutes or until fish flakes easily.

Thinly slice 1/2 to 1/3 of a head of cabbage.  In a bowl, mix mayo, sour cream, garlic salt, and lime juice and a dash of salt.  Add cabbage to mixture and combine well.

While fish is cooking, heat oil in a pan and fry one side of the corn tortillas.  This makes them slightly crispy, but still able to be folded to eat.

Assemble tacos and enjoy!

Apple Pomegranate Slaw

Tags

Apple, fruit salad, Healthy Options, pomegranate, raw food, slaw

Ok, so I know this isn’t really a slaw.  And by that I mean this is not your typical slaw.  I recently bought a pomegranate at the store and was pondering what to do with it.  As you will see, this recipe is an amalgamation of what I had in my refrigerator.   However, I must say, it turned out delicious!

The ingredients are:

1 medium apple

1 large carrot

1 pomegranate

1 tsp olive oil

1 1/2 tsp red wine vinegar

1 Tb pomegranate grenadine

dash of salt

Start by cleaning the pomegranate.  Cleaning a pomegranate is actually much easier than you would imagine.  You simply cut the pomegranate in half, then extract the seeds in a large bowl of water.  When you are done, the white skin of the fruit will float and the seeds will sink.

Then, slice your apple.  I have a fabulous product called a mandoline that helps me with this.  If you do not have a mandoline, you can simply julienne your apple.

To prepare you carrot, simply peel it.  That’s right!  Take a peeler to that baby and peel away!  Peeling is a great way to get thin carrot slices to soak up any delicious liquid you wish.

Lastly, mix the oil, vinegar, grenadine and salt.  Do not, I repeat do NOT, leave out or substitute any of these ingredients!  There is a very good reason for this.  For instance, other types of vinegar will not lend the right flavor.  Also, do not be tempted to use cherry grenadine for pomegranate.  I know lots of grenadine is made cherry-flavored now and that is usually all it amounts to – a sticky, gooey cherry imitation that is vaguely remenicent of cough syrup.  But cherry is not the real flavor of grenadine; originally, grenadine was made from pomegranates.  That means real grenadine will be made from the pomegranate fruit and will be much lighter and thinner than its cherry counterparts.   In addition, please do not leave out the salt.  The purpose of salt in sweet recipes is to enhance the flavor of your dish.  So please, do not forget it!

This is a quick, easy and yummy way to get your fruit and your veggies in one dish.  I imagine this dish along side a lovely fall entree of deep flavors, like squash and red meat.  For those of you following me and making these dishes, let me know what you think!