Monday, November 30, 2009

Fish Tacos 2.0

With fewer greens this week and Thanksgiving just behind us, I was conjuring up a lighter menu. Fish tacos came to mind - especially after versions 1.0 and 1.5. Holding fast to my goal of not repeating recipes, I elected to create a less-fruity dish.

The Method

  1. Use 1# tilapia filets
  2. Create a marinade:
    • juice of 1 lime
    • 1 tsp chili powder
    • 1/2 tsp fresh jalapeno, minced
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp oregano
    • 1/8 tsp cayenne
    • 1/4 tsp onion powder
    • 1/8 tsp ancho
  3. Marinate for 1/2 hour
  4. Cook in a little oil over high heat 


The Results

IMG00690-20091129-1740The more interesting part of this dish was the selection of toppings. Turning to the CSA and local farms, we added bok choy, cucumbers, and a hard goat's milk cheese from Sweet Grass Dairy. These offset the spiciness of the seasoning beautifully.

Oh, and I marinated and cooked off a few shrimp, too. We served them in whole wheat burrito wraps and a few hard, yellow corn taco shells. A bright, fresh dish.


Bookmark and Share


Kudya Bwino Bwino (Eating Well) © 2009