I was browsing through my bookshelves looking for some inspiration for this week’s menu, when this book fell off the shelf …clearly it was a sign! So Kiki and I flipped through the pages, marking what we would like to try – she kept coming back to one specific page – fish tacos! And of course I do as I am told, so tonight we ate al fresco and pretended we were somewhere far away in the Caribbean. I guess you can’t blame a girl for craving some vacation. But since vacation is not in sight any time soon, I brought the vacation to our table.
The combination of the fresh fish with the juicy mango salsa, creamy cilantro lime sauce, and crunchy cabbage offers a flavorful break from the traditional taco. I love mangos. I love avocado. I love lime. I love cilantro. Combine them altogether in a sweet and spicy salsa on top of some good fish – pure deliciousness!
Don’t get scared by this recipe! It might have 3 components to it, but it’s really easy and it took me exactly 22 minutes to make. Probably a few minutes to many, but Kiki was a great helper in chopping up cilantro. Each step is really easy and it’s mostly cutting up fruits and veggies. Except grilling the fish, everything can be done ahead of time and refrigerated.
I always have trouble photographing tacos and showcasing the food within, but these “Boat” bowls proved to be perfect – set them side by side and all the deliciousness front and center!
I asked Kiki what was her favorite part of dinner tonight and she pointed at fish…she called it soft chicken! Oh Kiki, you might have a palette of an acclaimed food critic, but we need to work on your foodie vocabulary. So from now on when I refer to “soft chicken” please note I am talking about fish.
Needless to say, she loved them. After all, she did pick them, and I do as I am told.
I thought she might be a little frustrated with “losing” food while eating the taco, she handled it like a pro, and whatever fell out, she picked it up with her fork, or most often with her hands, but she sure did clean up the plate.
Since we picked quite a few recipes from the book, we do not have an official menu this week, but rather we are planning on cooking everything from the book until we have tried all the recipes. It’s full of all sorts of healthy and fast recipes, just the way we like them.
Q: What are you making this week?
Fish Tacos with Lime
Crema and Mango Salsa
1 3/4 cups diced peeled mango (about 2 mangoes) $
1/4 cup diced red onion $
2 tablespoons chopped fresh cilantro
1/2 cup reduced-fat mayonnaise $
1/2 cup fresh cilantro leaves
3 tablespoons fresh lime juice
1/2 ripe peeled avocado $
1 pound mahimahi $
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) gluten-free corn tortillas
2 cups shredded red cabbage
1. To prepare salsa, combine first 3 ingredients in a bowl.
Cover and refrigerate until ready to serve.
2. To prepare Lime Crema, place mayonnaise and next 3
ingredients (through avocado) in a food processor; process until smooth. Cover
and refrigerate up to 2 days.
3. To prepare tacos, preheat grill to medium-high heat.
Sprinkle fish with salt and pepper. Place fish on grill rack coated with
cooking spray; cook 5 minutes on each side or until fish flakes easily when
tested with a fork. Remove from grill; break into chunks with a fork.
4. While fish cooks, warm tortillas according to package
5. Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons
crema, and 1/4 cup cabbage onto each tortilla; fold in half.