52 New Recipes | some new fish tacos
So, I've made fish tacos before...in fact, I even posted the recipe here!
But as I was browsing through my ATK Best Mexican Recipes cookbook, I came across a grilled fish taco recipe that looked interesting.
Mr. FG and I had had some similar tacos in April, except that they also had mango salsa and a lime/avocado cream sauce.
So, I tried the ATK grilled fish taco recipe (using mahi mahi), plus a cilantro-lime cabbage slaw from another ATK cookbook and a cream sauce recipe from the interwebs.
This met with approval from everyone in my family except for Joshua, who just isn't a big fan of Tex-Mex food in general.
So, it's not that he thought it was bad Tex-Mex, it's that he doesn't really love even super good Tex-Mex!
I'll probably just make this on nights when he's got an evening shift at work. 😉
I am super pleased that the cabbage slaw met with most everyone's approval because when cabbages arrive in my produce box, I'm usually at a loss because my family doesn't love cabbage.
But in fish tacos, we all think it's pretty good. Yay!
Next Week's Recipe
You may remember that last week, I was considering doing a grilled whole chicken recipe from my Mexican cookbook, but that got derailed this week.
Soo, maybe I'll do that as my new recipe this week.
How about you?
Any new kitchen adventures this week?
I made sushi rolls, because I wanted them and that is not something that is readily available here in the north woods. Not with raw fish, though, because I'm pretty sure the nearest sushi-grade fish is probably sold at least 200 miles away. If one feels the need for a sushi roll on the Canadian border, it's best to just get some imitation crab meat. I had to order most of the rest of the ingredients on Amazon, because our grocery stores do not carry much in the way of exotic food items.
They were easy, though, and good, and everyone except the stubborn four-year-old loved them, so I guess I'll be making them again. I still have about 45 nori sheets left, so I suspect I'll be making them again a LOT. 🙂
Nori makes a delicious garnish for teriyaki-type stir fries. Cut it up with scissors into thin, short shards (1/8" x 1/2"), then sprinkle on top. Eat right away they get soggy.
I am homebound and order from Amazon a lot. I also like Jet.com and Boxed.com for their grocery selection. Wish I had local grocery delivery like "the old days".
Wow that looks so colorful and tasty! My husband and I love fish too. But we usually just fry or steam it. Making tacos is definitely a great way to enjoy fish!
I "created" a new recipe yesterday because I was just at a loss for what to make for dinner. Nothing fancy though: 1lb of ground venison with a can of diced tomatoes and green chiles, 1 cup of rice, shredded cheese and homemade taco seasoning. Husband made a taco bowl and I dipped some tortillas in it. It was delicious.
My new recipe was the Prudent Homemakers Rosemary White Bean soup, in which I used homemade chicken stock, dried beans and home grown rosemary. I thought it was delicious! The husband said there was nothing there. Apparently, he thinks soup has to have chunks of something in it or it isn't soup, and this soup is pureed. He agreed the flavor was good, but said he was going to be starving later. I couldn't make him believe he was getting a serving of beans, they just weren't identifiable as beans. I think I will try this again later, but hold out some beans before I puree it, then add them after blending it, for his "chunks."
My other new recipe is a repeat, because I had a big fat failure before: I'm attempting sourdough bread again. I make yeast bread easily, and have for years, but sourdough is killing me. I've tried it several times in the past and had not made a good loaf yet. So far this week I have had one failed loaf and have another loaf rising -- I hope -- now.
I've made that soup as well and loved it!!
I'm with your husband---if it is pureed, I feel like I haven't eaten anything and I am rummaging around in the fridge an hour later!
In my family, we called Joshua's attitude "Not to my taste." Which is the equivalent of "This could get great stuff, but it doesn't meet my specific preferences."
I made the braised baby bok choi from last month's CI. Good, worth making again.
I invented a soup from old broccoli, Rancho Gordo beans, pork stock, and ham drippings. Haven't finished it yet so can't report back.
Yup...like when you read a book that's really well-written but it just wasn't right for you.
I feel ya....I have 2 heads of cabbage to use up as well from my produce deliveries and I'm the only one who will eat it. You can also add a small bit to your smoothies (like 2-3 leaves)...I made an apple, cabbage, blueberry one today and it wasn't too bad! I also end up doing a cabbage/veggie stir-fry sometimes with oyster sauce. This helps me use up random veggies left in the fridge like mushrooms, zucchini, swiss chard, etc. before they go bad. It's also a good thing cabbage lasts awhile in the fridge!
Oyster sauce makes many things tasty. I've noticed this with my younger niblings - they like the stir-fries based on oyster sauce far better than the ones based on soy or stock or hoisin.
I know! This head of cabbage is already pretty old, but it's crisp and fresh and you'd never guess it's not brand new.
This looks incredible! So, to ask a million questions -- did you make the mango salsa from a recipe (tried clicking your old fish tacos recipe to see if it was included there and the webpage was giving me issues)? What cookbook was the cabbage slaw in? And could you possibly post the link to the cream sauce? I'm suddenly craving these for dinner!
I bought the mango salsa, only because I didn't have any ripe mangoes and neither did the store! But it's just red onion, red pepper, mango, cilantro, salt, and maybe lime juice? Super simple. A lot like this one, except with mango: https://www.thefrugalgirl.com/2013/05/pineapple-salsa/
The cabbage slaw is from the ATK slow cooker cookbook, but it's just cabbage, lime juice, cilantro, and salt.
The cream sauce is this one, except I used sour cream, not yogurt (the only yogurt I had was vanilla, and that would be gross!) http://cocinamarie.com/best-ever-cilantro-lime-sauce-good-on-everything-and-i-do-mean-everything/
Thanks!!!!
I'm so proud of you for pulling different recipes together to create a "theme" dinner! Sometimes that can be a challenge, but the results for us are usually pretty stellar. We have had a crazy week with baby sleep schedule changes, travel and house construction to fix a leak :'( so we didn't try anthing new. Hubs did make really good pork chops last night and I made guacamole even though we felt like eating out. Frugal win!
Oh man, I'm sorry about the leak!
http://www.skinnytaste.com/turkey-taco-spaghetti-squash-boats/
I'm planning to make this tonight, but with venison instead of ground turkey because that's what I have. And my homemade salsa instead of their pico because that's what I have. I'm at least following their basic concept. 😉
I love reading about people's recipes. I never know which one of my kids will eat what now that they are older. I have one who would love the fish tacos but sadly that is a dish way out of my price range. On the other hand, I did use a head of cabbage I bought from a discounted pile on the mark down shelf. I made a stuffed cabbage casserole. The kids loved it. I found 12 lbs of ground sirloin marked down to 2 dollars a pound. Those tacos are very appealing though. I may keep that in mind when there are only the two of us home. I looked at avocados today. 2.00 a piece. I think a trip to Aldi s is needed.
I made a salad with grilled chicken, mushrooms and onions over a bed of fresh greens with avocado and a simple dressing of olive oil and apple cider vinegar. It was yummy!
Have you tried using your cabbage in a stir-fry? It works just as well as bok choy and it's much cheaper. Plus, once it's cooked and covered with whatever yummy sauce you're using for your stir fry - it looses the cabbage taste that non-cabbage lovers seem to object to. It's also good in egg foo young or just sautéed in butter... um... can you tell I actually LOVE cabbage? 🙂
I haven't! I made a cabbage stir fry recently with Chinese cabbage, but I didn't know you could just use regular cabbage instead. I'll have to try that.
I have rediscovered Japanese cabbage pancakes. Using shredded cabbage and something similar to a pancake batter you can make a tasty, nutritious base for what becomes something like a pizza; you can top them with all sorts of things.