Fish Tacos

FullSizeRender-1Smoked fish, sweet nectarines, and savory cabbage slaw make an interesting flavor combo in these fish tacos. The first time I saw “fish tacos” on a menu, I thought it sounded disgusting. Fish? In a taco? Was this an SNL fake commercial or something, like Bass-o-matic? But then a soul braver than me ordered them, and offered me a taste. Ever since then, I’ve been trying to re-create great fish tacos at home. And I think I finally nailed it.

Parts of this recipe came from Bobbie Flay, of Food Network fame. But it’s been twisted and tweaked so it no longer resembles the original, and I can safely claim it as my own. You can certainly grill the fish, but we’re Big Green Egg disciples. My husband prefers to use his BGE smoker any time he can, as it does give meat and fish an amazingly complex flavor. But if a Webber (or other gas grill) is what you’ve got, then go for it! No harm done there.

Makes 8-10 tacos

For Cabbage Slaw
1/3 head of green cabbage, sliced thin and then chopped
6 leaves of Napa cabbage, jullienned
2-3 carrots, grated
1 sweet red pepper, diced
½ of a yellow onion, diced
½ cup diced jicama (optional)
½ cup Hellmann’s mayonnaise
2 teaspoons Penzy’s Northwoods seasoning OR 1 teaspoon sweet paprika, plus dash each salt, pepper, thyme, cracked or powdered rosemary, and garlic powder

Combine all ingredients in large bowl and stir until dressing is incorporated. Set aside or cover and chill until serving tacos.

For Nectarine Salsa
2 ripe nectarines (or peaches)
2 tablespoons minced red onion
Handful or fresh mint leaves, rinsed, and diced

Combine all ingredients in bowl and stir. If not using immediately, cover and refrigerate.

For Fish Tacos
8-10 tilapia (or other mild white fish) fillets
Vegetable oil
Lime juice
Seasonings of choice, such as Penzy’s Foxpoint seasoning (dried shallots and salt), Smoked Spanish Paprika—but even just salt and pepper would be fine.

8-10 purchased corn tortillas

Heat grill to high. Combine oil, lime juice, and seasonings in Ziplock bag and let sit for a few minutes. Place fish in an oiled grill basket or brush grill with oil if placing directly on grill. Grill fish until white and no longer translucent. Break into pieces with fork. Add cooked fish to tortillas with cabbage slaw and nectarine salsa.

Chicken Enchiladas

FullSizeRender-1Fresh cilantro and parsley take these easy enchiladas up a notch in flavor, so much so, that no one will know the main ingredients are store-bought salsa and tortillas. They’re a great make-ahead meal you can refrigerate, then pop in the oven for a simple weeknight dinner. Or dress them up with a side of fresh guacamole and corn chips, plus a green salad, and you’ve got a company meal that wasn’t a ton of work. I got this recipe years ago from a friend who said it came from a low-cal cookbook, but I’ve always used real cheese (not the recommended reduced-fat stuff), and upped the cheese amounts, so I make no claim that this is still a diet dinner.

FullSizeRender-2IMG_1055Make it even easier by grabbing a already-roasted rotisserie chicken, or grill your own chicken breasts or tenderloins for the meat. If neither of those options work for you, fry up your chicken in a pan. Fresh herbs too pricey? You can use dried herbs, but you’ll take a bit of a hit in end-product taste. Fortunately, the lime and garlic will still bring the zip to the recipe, so you’re safe. A blender or food processor is your secret weapon, making short work of the salsa sauce that is the base of this dish.

Not only is this a quick family dinner, it’s a perfect recipe to have in your arsenal for bringing to friends who need a meal post-baby or due to family crisis. Kids will eat it cause the “green stuff” is pulverized into the sauce and won’t offend their picky little eyeballs, and adults love it because it’s not lasagna or spaghetti, the usual drop-off meals. I’ve not yet tried it using corn tortillas instead of flour, but I’m thinking that would sub in nicely for a gluten-free alternative.

2 cups mild salsa (Pace thick and chunky salsa or picante is just fine!)
1/4 cup fresh cilantro leaves (or 1 tablespoon dried cilantro)
1/4 cup fresh parsley leaves (or 1 tablespoon dried parsley)
1 tablespoon fresh-squeezed lime juice
1 teaspoon fresh lime zest
½-1 clove garlic, quartered
4 cooked chicken breasts, cubed, or 8 cooked chicken tenderloins, cubed, or 2 cups shredded rotisserie chicken
1 cup shredded mozzarella or monterey jack cheese
1 cup shredded sharp cheddar cheese

8 flour tortillas or 12 corn tortillas

Preheat oven to 350° Fahrenheit. Combine salsa, cilantro, parsley, lime juice and zest, and garlic in blender or food processor, and pulse until sauce is smooth. Mix half of salsa sauce with cut-up, cooked chicken, ½ cup mozzarella, and ½ cup cheddar cheeses in large bowl, and toss to combine. Place about ¼ cup of meat mixture down center of tortilla, roll up, and place seam side down in a 9″x13″ baking dish. Continue with remaining tortillas. Pour remaining salsa mixture over the tortillas in pan, and top with remaining grated cheese. Bake 20-25 minutes uncovered. (Can also cover with foil and refrigerate for 1-2 days before baking.)

Tortilla Black Bean Casserole

IMG_0805If tacos married lasagna, this would be their love child: an easy layered Tex-Mex dish that packs a punch of flavor. I found this casserole recipe online at Midwest Living, but I’ve added a can of corn, and more seasonings than the original as it needed a little more zippity-do-da. It assembles in about 15 minutes, and bakes in 30…and as small corn tortillas take the place of pasta, it’s a hit with the gluten-free crowd. The first time I served this, my meat-lovin’ man was shocked when I told him he’d eaten—and enjoyed!—a meatless meal. So it’s a hit with vegetarians and carnivores as well. With only 2-3 of us currently in our household (that third comes and goes a lot), we always have leftovers. That’s why we were happy to find this dish is even better second day, reheated in the microwave. 

Serves 8

Casserole

2 cups chopped yellow onion
1 tablespoon vegetable oil
1 sweet green pepper, diced
2 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (14 ounce) can of corn, drained
1 (14.5 ounce) can of diced tomatoes, do not drain
3/4 cup picante sauce or salsa
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked Spanish paprika, or regular paprika
Pinch each garlic salt and black pepper
12 – 6-inch corn tortillas (these small ones fit best in the rectangular pan)
2 cups shredded Monterey Jack or white cheddar cheese (I prefer the white cheddar)

Toppings

1/2 cup sour cream
1 cup halved or quartered cherry or grape tomatoes
Fresh cilantro, chopped
1-2 scallions, sliced (optional)

Preheat oven to 350° Fahrenheit. In a large skillet, sauté onions on high heat until translucent. Add green pepper and cook and stir for 2 minutes. Add garlic and cook and stir for additional 1-2 minutes. Add black beans, corn, undrained tomatoes, picante or salsa, cumin, chili powder, paprika, garlic salt, and black pepper. Stir to combine and simmer uncovered for 3-5 minutes.

In 3-quart rectangular baking dish (9″x13″), assemble the ingredients in this order:
1/3 bean mixture
6 corn tortillas
1/2 of the shredded cheese
1/3 bean mixture
6 corn tortillas
1/3 bean mixture
1/2 of the shredded cheese

Top with foil and bake in preheated oven for 30 minutes. Remove foil and bake an additional 5 minutes. Remove from oven and let dish cool and set for 5-10 minutes before serving. Top each serving with a dollop of sour cream, tomatoes, cilantro, and sliced scallions.