Sunday, July 3, 2011

Tacos de Pescado

The first time I had a fish taco I fell hard.

Brad and I drove down to the tip of the Baja many moons ago and we spent a few months camping, surfing and feasting on all things Mexico-including tacos de pescado. My fave mexi dish is hands down the fish taco- any way, any how.

Baja fish tacos typically contain fresh white fish that is battered lightly and fried then folded up in a corn tortilla along with cabbage salad and some sort of creamy dressing. Start there then go on any tangent you like to re-invent these tasty little morsels to your liking. Sometimes we use salmon or tofu instead of white fish...sometimes we bake it instead of fry it...sometimes we stuff them with guacamole and other times we go with mango salsa. There are no rules in my kitchen...other than the cook doesn't clean...but that one never seems to hold up...

Tacos de Pescado

Corn tortillas - warm them in the oven wrapped in tin foil
Baked white fish- halibut, dredged in a mixture of spices including chile powder, cumin, paprika, chipotle powder, salt and pepper and equal parts flour. Bake in a hot oven (450) for about 5-8 minutes per side.
Spanish rice- rice cooked in the rice cooker with onion, garlic, mexi spices as above, half can of diced tomatoes, chilies, lime. Mix in jack cheese and cilantro once it is cooked.
Black beans- with all the same mexi spices, corn and lime.
Cabbage salad- shredded cabage, grated carrots, lime, cilantro
Fresh Salsa
Limes for squeezin Wrap it up and enjoy with beans and rice on the side!

That brings my week of meals to a close...hope you enjoyed feasting with me! Would love to hear your fave meals of the week...

Now what is for dinner...?



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