Bear with me please, while I learn to use my new camera. These haven't been edited, and clearly are a bit heavy on the flash - but I was so so eager to get started here.
I'd been struggling with what to start writing again with ... for a long time. In my imagination nothing was the perfect 'I'm back!' recipe. As a result of such high hopes - I found myself stuck, inert, unable to move forward....
So instead of trying to hit it out of the park with some puff pastry crusted, foie gras filled, truffled concoction that I probably couldn't even afford the ingredients for anyway....my comeback recipe is a taco.
The humble, Mexican street-food favorite. Corn tortillas, codfish, fresh veggies and a little spice.
I based my recipe on this one from Epicurious - but the real star is the on-a-whim avocado crema. I had the recipe planned out days in advance, but as is to be expected, I had an impulse in the kitchen...and just went with it.
Fish Tacos with Avocado Crema
From Epicurious and Lordes Castro
- 1/2 red onion, thinly sliced
- 1 1/2 cups red wine vinegar
- 1/4 cup olive oil
- 1 1/2 tsp chipotle chile powder
- 1 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/4 cup lightly packed fresh cilantro, plus more for garnish
- 1 jalapeno, stemmed and chopped
- corn tortillas
- Avocado crema (recipe below)
Place sliced onion in a bowl, and cover to the top with red wine vinegar. Let sit for 30 mins or up to a day. Mix together olive oil, chile powder, oregano, cumin, cilantro and jalapeno. Pour over fish and let marinade for 20 minutes.
Heat skillet over medium-high heat. Put fish in hot pan and cook 4 minutes on first side, flip and cook until opaque throughout. Remove from heat and flake.
Serve on corn tortillas with red onion slices, fresh cilantro, lime juice and avocado crema. We accompanied our meal with rice and beans, and a broccoli slaw.
- 1 ripe avocado
- 1/8-1/4 cup fat free greek yogurt
- juice of half a lime
- salt to taste
Put all the ingredients in a blender or mini food processor and blend until smooth. This was great on the tacos, it could also make a quick, tasty dip for veggies or a spread for a sandwich.
We could subsist entirely on tacos in our house and never tire of them.....do you have a go-to recipe that you never get sick of?