Thursday, August 4, 2011

Fish Tacos

I have just spent the last week in the Pacific Northwest visiting my parents, sisters and niece. The temperature was in the eighties, the sky was clear, the air crisp and thankfully no humidity, which was such a relief from the thick hot humid air that Doug and I left behind in Charlotte, NC. When Doug and I arrived in Spokane, my sister Debbie and niece Molly collected us at the airport. During the drive to Debbie’s we stopped at the local market and it was “fresh fish Friday”, perfect for fish tacos, we purchased a fresh cod, tortillas, avocados, lettuce, tomatoes and onions.
As a team we prepared the evening meal then headed out to the back deck to dine on fresh fish tacos, enjoy the incredible weather and each others company.
Side note: Sissy Deb usually uses cabbage for her fish tacos, my mistake I picked up iceberg lettuce which works fine as a garnish, however I agree with my sis the cabbage is the best!
Sissy Deb’s Fresh Fish Tacos

Ingredients and directions:
• 8 corn, wheat or flour Tortillas
• 2 teaspoons cooking oil
• 1/2 fresh lemon or lime
– Or 1teaspoon bottled lemon or lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
-  1tablespoon Fresh Cilantro,chopped
• Dash of salt and pepper
• 1 pound fresh or frozen fish
– Cod, haddock or tilapia
• 1 cup shredded cheese
– cheddar, jack, feta, or low-fat shredded Mexican blend cheese, pre-shredded cheese can be more expensive so compare prices and use what you have on hand or your favorite cheese
• ¼ cabbage or your favorite lettuce
– Rinse clean, pat dry with a paper towel and chop
• 2 medium tomatoes chopped
– I look for best value, Use one large tomato diced or 1 cup cherry tomatoes cut into quarters
• 1/2 cup of Salsa
– Your favorite pre-made brand or make your own
• 1 ripe avocado, slice in half, remove the seed, scoop out the avocado and slice into bite size pieces
• Ranch dressing or sour cream
• 1 can black beans, pour in a colander and rinse with cool water, this will remove some of the sodium
• Shred the cheese, prepare the cabbage/lettuce, tomatoes and avocado
• In a large skillet heat 2 teaspoons of oil over medium heat, add the fish, sprinkle with the lemon/lime juice, garlic powder, onion powder, salt and pepper. Cook about 2 minutes per side, until light and flakey
• In a small pan add ¼ cup of salsa to the black beans and warm over medium heat
• Heat corn or wheat tortillas in a skillet over medium heat, warming both sides
– O place the tortillas in a damp paper towel and warm in the microwave for 15 to 20 seconds, until warm
• Fill each tortilla with fish, black beans, salsa, cabbage/lettuce, tomatoes, avocado, cilantro and drizzle a small amount of ranch dressing or sour cream
– You don’t want to drown the taco in dressing or sour cream; otherwise you miss all the other flavors!
You can always toss in your favorite peppers and onions; build your taco with ingredients that please your palate. Cheers!
Makes eight tacos

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