Thursday, September 23, 2010

Best Fish Tacos Ever!

Okay I may be biased but I literally spent the entire summer perfecting this recipe.  I think I made them every week.  Each attempt was yummy, but this was the winner of all winners.  There are a lot of steps, but they are all fast and simple.  Do not skip any of the condiments!!

Fish marinade

Juice and zest of one orange
juice and zest of one lime
juice and zest of one lemon
2 tsp Old Bay seasoning
1 tsp chili powder
1/2 tsp salt
1/4 cup olive oil

Whisk all ingredients together.  Marinade 3-4 Mahi Mahi fillets in the above marinade for at least 20 minutes.  Reserve marinade, and transfer to small pan on the stove.  Right before eating, grill for 3-4 minutes per side or until fish flakes easily.  While fish is grilling heat marinade over high heat until it reduces by about half.  It should look thick and bubbly and saucy.  When fish is done, break into chunks and pour reduced marinade over fish and toss to coat.

Avacado Mango salsa

1 white onion chopped small
6-8 roma tomatoes diced small
1 bunch cilantro chopped small
1 Tbsp salt
juice of 2-3 limes depending on the size
1-2 mangos peeled and cut into cubes
1-2 avacados peeled and cut into cubes
1 small serrano chili, seeds and membranes removed, chopped small

Toss all ingredients together and refridgerate until rest of tacos are ready


1 1/2 cups cabbage sliced very thin
2 peeled and grated carrots
2 Tbsp cilantro, chopped
juice of one lime
1/4 cup crema(mexican sour cream) or more, to coat
1 tsp honey
1/2 tsp salt

Put cabbage, carrots, and cilantro in a mixing bowl.  In a separate bowl mix together lime juice, honey, salt, and crema.  Whisk till smooth.  Pour over cabbage mixture and toss until coated.  Set aside

Warm corn tortillas in microwave until warm and moist.  Add fish to tortillas.  Top with slaw and then salsa.  Enjoy!  They are messy so you may need a lot of napkins.

Chicken Enchilada Suizas

These are seriously my new favorite enchiladas.  I have made them a few times and they are so amazing.  I do make them a little differently though.  Out of convenience, I put a couple boneless skinnless frozen chicken breasts in the crockpot with the broth they suggest plus the juice of 1 lime on high for 4-5 hours.  That way I can just not think about the chicken until dinner time.  Then I shred it and toss it in the salt and crema and do everything else the same way.  The chicken is so moist and creamy that way!


  • 2 skin-on, bone-in chicken breasts (about 2 pounds)
  • 2 cups low-sodium chicken broth
  • 2 cloves garlic
  • 2 bay leaves
  • 3 to 5 sprigs fresh cilantro, plus more for topping (optional)
  • Kosher salt
  • 2 pounds plum tomatoes
  • 1 or 2 serrano chile peppers, stemmed
  • 2 tablespoons vegetable oil, plus 1/2 cup for frying
  • 1 large white onion; 2/3 diced, 1/3 sliced into rings
  • 1/2 cup Mexican crema or sour cream, plus more for topping (optional)
  • 12 corn tortillas, preferably white
  • 3/4 cup crumbled queso fresco


Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.
Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.
Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.
Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

Fresh Corn and Tomato Salad

My friend Erin made this recipe when she came over for dinner one night and it is seriously addicting!!  I have made it tons of times since and always get rave reviews.  

3 Tbsp white wine vinegar
2 tsp kosher salt
Fresh ground pepper
¼ cup olive oil
6 ears of corn, husked (about 4 cups of kernels)***
2 cup red grape tomatoes, halved
1 bunch scallions, thinly sliced
8 oz. Fresh Mozzarella, cut into small cubes (You can use feta cheese instead if you don't have Mozzeralla but you only need to put about 3 TB.  Both are delicious!)
1 ½ cup fresh basil leaves

Whisk vinegar, salt, pepper in a small bowl.  Gradually whisk in the oil starting with a few drops then adding the rest in a steady stream to make a smooth dressing,  Shear off the corn kernels with a sharp knife, roast corn in 375 degree oven for about 7-9 minutes.  Combine corn, tomatoes, scallions, and mozzarella in a bowl.  Pour the vinaigrette over the salad and toss to coast.  Cover and let stand for 15 minutes to 2 hours.  Before serving, tear the basil over the salad and serve.

***You can use frozen corn too, it is easier and tastes just as good.  When roasting frozen corn just cook until the corn is warm and starts to smell.

Tuscan Bean soup

I read through three new soup recipes today and they all looked so yummy, but for different reasons, so I picked parts I liked from each of them and made up my own.  It was really good so I want to record it so that I don't forget.  It is a perfect fall soup.

3 large carrots, peeled and sliced
2 large celery hearts, halved and sliced
1 medium red onion, diced
5 cloves garlic, finely minced
2 pieces bacon or pancetta
1 Tbsp olive oil
5 cups chicken broth
3 cups water
2 cans canellini beans, drained and rinsed
1 14 oz can diced tomatoes, mashed
1/2 box whole wheat small pasta shells
parmesan cheese rind
2 bay leaves
1 1/2 tsp salt
1 tsp pepper
1/2 tsp dried rosemary crushed up
1 bunch kale with ribs and stems removed, leaves chopped
juice of 1 lemon
1/4 cup parmesan cheese

In a soup pot add olive oil and bacon over med-high heat.  Stir frequently until bacon is browned and fat is rendered.  Add carrots, onion, and celery.  stir and cook until softened, about ten minutes.  Add garlic and cook about 2 minutes longer.  Add stock, water, rinsed beans, tomatoes, parmesan rind, bay leaves, pepper and rosemary.  Bring to a boil and then turn down to simmer for about 1 to 1 1/2 hours.  Bring back to a boil and add pasta shells.  Cook until al dente.  Add Kale leaves and cook until tender, about 2-3 minutes.  Make sure to stir frequently.  Remove bay leaves, and parmesan rind.  Right before serving add salt, lemon juice, and extra parmesan cheese.  Serve with crusty warm bread.