Fish Tacos and Southwest Salad

Let’s call this little episode “Cori Sue Cooks: Mexico Edition.” And does so with success, nonetheless!

Except, I can’t cook. I can bake. I used to be able to cook—I dabbled a bit in college and the year following. Nowadays, I’m home for about 30 minutes a day when my eyes are open—so I throw together a pre-prepared lunch and hard boil some eggs, you know, if I’m feeling gifted on that particular evening.

My mother’s kind-hearted words of wisdom have been known to include, “You should stay with [my now-very-ex-boyfriend], because you’re a pain in the ass and most men can’t handle you.” Yeah, she’s a gem, my mommy dearest.

Her latest was, “If you’re ever going to get married, you’re going to need to learn how to cook, and to give a little.” I’m not sure which task I was more appalled by—the cooking or the giving.

True, the current man in my life is a few years older than me. He’s probably used to women who can cook and clean and complete other adult tasks. He’s probably also used to dating women who, you know, look and act like women, rather than a 16-year-old who threw on lipstick and high heels, like me. But, somehow, he wound up with me—that lucky devil.

Determined to cook a successful Monday evening meal upon his return home, I took to Pinterest like a bat out of hell. I decided upon fish tacos and a Southwestern salad. I also decided to make all sauces and seasonings myself—the blackening seasoning for the fish, the creamy fish sauce, and the dressing for the salad—from scratch. My God, that’s like five tasks in total.

My favorite thing about the meal was my decision to use Grouper (the best white fish and a regular meal option in my home town of Tampa) and fry it in coconut oil, which is healthier and gives it a tropical taste.

I purchased the fancy $6 salsa from Whole Foods, which I planned to put in a bowl, lie and say I made it from scratch, if things ran afoul.

Turns out, things did not run afoul. In fact, the recipes were easy, delicious and came out looking rather pretty.

The evening was a success—and I even let him watch Die Hard 2 in lieu of a chick flick. (By the way, that movie is quite good.) Cooking and giving? Check. Check. See, Mom, I do listen sometimes.

Here are the recipes, in case you, too, are trapped in the year 1950 and need to win a gentlemen caller and get your mother off your back.

Southwestern Salad (adapted from Meal Planning 101)
Makes 4 servings

Ingredients:
Dressing:
- Juice from 1 lime
- 3 tbsp olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt

Salad:
- 3 cups heirloom cherry tomatoes, halved
- Kernels from 3 corns (boiled)
- 1 cup black beans, rinsed and drained
- 6 green onions, chopped
- 1/2 cup cilantro, chopped

Directions:
In the bottom of a medium bowl, whisk together the dressing ingredients until combined. Add the rest of the salad components and toss until combined.

Blackened Fish Tacos (adapted from The Novice Chef)

Ingredients:
-
2 lbs. white fish (Grouper or Tilapia).
- 6 tbsp. coconut oil.
- 1/2 cup blackening seasoning (below)
- 2 tbsp. olive oil
- Corn Tortillas, heated
- Purple cabbage, shredded
- Fish Taco Sauce (below)

Directions:
1. Coat fish in blackening seasoning and let sit for 30 minutes.
2. Coat two cast iron skillets with olive or coconut oil (I used coconut)—one for the tortillas and one for the fish. Preheat one cast iron skillet on medium heat.
3. Cook the fish. Allow fish to cook for 2 minutes on each side, or until cooked thoroughly.
4. When everything’s prepped, heat the second skillet on high heat. Toss in corn tortillas, one by one, allowing to cook for just 10 seconds on each side, so that they are oily and slightly crispy but not hard.
5. Then fill tortillas with fish, cabbage, a drizzle of the Fish Taco Sauce and enjoy!

Blackening seasoning:

Ingredients:
- 1 tbsp. plus 1 tsp. hot paprika
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. dried thyme

Directions: Mix together, coat fish.

Fish taco sauce

Ingredients:
- Juice of 1 lime
- 1/2 cup light sour cream
- 1/2 cup mayo
- 1 tablespoon Garlic Salt
- 1 tbsp. chili powder.
- 1/2 cup roughly chopped cilantro.

Directions: Mix ingredients in bowl, voila!

Related Posts Plugin for WordPress, Blogger...

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>