Wednesday, July 6, 2011

Dinner tonight: Easy Peasy Fish Tacos

I've had a half a box of hard taco shells for approximately a century, and they were taking up a lot of room in my teensy pantry, so I decided to use those two facts as an excuse for fish tacos. Yes, I realize that fish tacos are usually made with soft tacos shells. Hush.

Totally made this up on the fly--they were incredibly easy and not bad! P had three, so he was either really hungry or actually enjoyed them too. Here are your steps for easy peasy fish taco construction:
1. Spread a thin layer of spicy sauce in the bottom of the taco shell: sauce is just 1/4 cup of greek yogurt mixed with ~half of a chipotle chile in adobo sauce (you can buy a can of these and then just keep leftovers in a bag in the freezer).
2. Hunks of fish (we used mahi), seasoned simply with S&P and pan fried ~6 min per side on medium high heat.
3. Slices of avocado
4. A handful of tricolor slaw mixed with a couple drops of white wine vinegar.

The trick to all this is definitely the chipotle chile. It adds so much smoke and heat (yes, even with just a half a pepper) that everything else only needs minimal seasoning.

I paired these with corn on the cob, roasted in the over and ALSO super easy! You literally just put the whole ear, husk and all, on a oven rack, preheated to 350 degrees, and cook for 30 min. It might even be easier than boiling.

Happy summer eating!

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