Fish Tacos Redux

I’m NAK.

Not familiar with this simple abbreviation? You must not be 1. a new mother, 2. an internet geek, or 3. obsessed with your kids.

NAK stands for Nursing At Keyboard and it’s how my life is working these days. I sit, nursing pillow strapped to my body like an overly stiff, micro fiber tutu, babe laying comfortably across and chest exposed. Perfect time to write my articles, no? I do live in the middle of nowhere, so I could conceivably walk around like this all the time, though I choose to try to squeeze myself into my still a little too tight prepregnancy clothing.

As I sit in my incomfortable position, left hand reaching across to awkwardly fumble the mouse and keyboard, a voice rings out:

Cohen (That’s my son): Ma ma!

Me: Yes?

Silence….

C: MAMA!

Me: What?

Silence…

C: Mummy!!!

Me: WHAT??!!

Pause….

C: Play choo choos….

Me: I can’t right now sweetie, I’m feeding your sister and writing something. I’ll play soon.

C: Soon?

Me: Yes, soon.

Long pause….

C: Mama?

Me: Yes Cohen?

C: Play….Choo choos!

Me: In a minute, I’m doing something.

C: Three minutes?

Me: sigh….Yes, three minutes.

And then I stop what I’m doing, haul my pillow/infant combo over to the living room and play choo choos. Articles are barely started let alone being close to finished. Pictures remain not only unedited but still trapped within the confines of my memory card still inside my camera. And so it goes…

But I tell you, even if you have zero time for yourself throughout your day, you DO have time to make the following recipe, a  redux of my most favourite of Mexican fare: the Baja Fish Taco.

With fresh flour tortillas wrapped around grilled, lightly seasoned fish, you cannot go wrong. This month you will be seeing fresh tomatoes in season and lettuce is still around, so garnish away and make these as soon as possible.

I also just wanted to say that your outpouring of love in your comments on the Giveaway page are making me all dewy eyed each time I read a new one. You all make me feel like I’m really doing something with this blog and people out there are really listening. I’m so grateful to have such amazing readers and I’m so happy to be able to give back to you! I hope the comments keep coming, and all those of you who admitted to being mostly silent lurkers, speak up! I love to hear from you!

And don’t forget to enter the giveaway!!!

Baja Fish Tacos Redux

Yield: 6-8 Tacos
Prep Time: 30 minutes
Cooking Time: 15 minutes

500g of firm, white fish (such as halibut or snapper), deboned
1 tsp chili powder
sea salt

Toppings:
1/8 head iceburg lettuce
1/2 an avocado, sliced
1/4 cup sour cream
75g grated cheese (cheddar, monteray jack, etc.)
McCormick’s Mayonesa (optional)
fresh pico de gallo (recipe follows)
6-8 Fresh flour tortillas (recipe follows)

1. Slice the fish into 1 cm thick slices and lay across a greased sheet of tin foil. Sprinkle with salt and chili powder.
2. Preheat your grill to medium low, transfer the tin foil sheet to the grill and cook for about 2-3 minutes per side.
3. Assemble your tacos with your choice of toppings.

For the Pico De Gallo:
12oz tomatoes (roma or other highly flavourful varities)
1 small jalapeño
1/2 bunch cilantro
1/4 sweet onion
Juice of 3 key limes (or 1 small lime)

1. Dice the tomatoes and onion very fine. (Again, about 1/8″ by 1/8″). Toss into small bowl.
2. Deseed the jalapeño, and dice it the same as the onion and tomatoes. Add to bowl.
3. Finely mince the cilantro and toss with the rest of the ingredients.
4. Repeat the same technique as above and squeeze the lime juice into the other ingredients.
5. Stir to combine and set aside.

Fresh Flour Tortillas:
2 cups all purpose flour
3/4 tsp salt
1/4 cup vegetable shortening
1/2 – 3/4 cup water

1. Stir together the flour and salt.
2. Add the fat and cut in until it is well blended.
3. Slowly stir in the water to form a dough and knead for a few minutes.
4. Tear and form into 6-8 small balls, coat in additional fat (vegetable oil works fine), and allow yo rest for 15 minutes.
5. Now press using a tortilla press, or freehand it by rolling out between sheets of waxed paper or, if you are brave, on a well floured surface.
6. Heat a large  ungreased heavy skillet and grill. When brown spots begin, flip over and finish (flatten out air pockets with a flipper).
7. Stack together to keep moist and pliable and keep warm under a towel or in a tortilla warmer.

Links to similarly fantastic recipes on other blogs:

Grilled Fish Tacos with Roasted Corn and Pepitas – Steamy Kitchen

Fish Tacos - Simply Recipes

Fish Tacos – Use Real Butter

Fish Taco-Bite Nachos - Yumsugar

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