Monthly Archives: June 2010

Coconut-Lime Fish Tacos

This special-occasion dish beats all the fish tacos in town we have tried.  The toppings and tortillas can be prepared 1 day ahead.

Coconut-Lime Fish Tacos with Chipotle Dressing

The components of this dish are grouped into 3 categories:

1.  Lime-cilantro slaw:

1 c. thinly sliced cabbage

1/4 c. thinly sliced red onion

zest of 1 lime

juice of 2 limes

2 tbsp. diced cilantro

salt and pepper

2.  Chipotle dressing:

1/2 c. sour cream (cultured organic best!)

2 tsp. adobo sauce from can of chipotles

1 chipotle pepper, finely diced

1 tbsp. diced cilantro

1 tbsp. diced chive or green onion

squeeze of lime juice

salt and pepper

3.  Crispy Breadcrumb Coating:

4 wild-caught white fish fillets, such as tilapia or mahi, sliced into 2 oz. sticks (abt. 4 pcs. per fillet)

1 c. panko breadcrumbs, or homemade breadcrumbs

1/3 c. desiccated coconut (dried, no preservatives)

zest of 1 lime

salt and pepper

flour or arrowroot powder for dredging

1 egg, lightly beaten.

Lard, ghee, butter or coconut oil for frying – about 1 inch’s worth.

15-20 tortillas

1/4 c. Roasted Chipotle Salsa, optional

First, prepare the slaw so that it has a chance to marinate in it’s lime-juicy goodness.  Combine above ingredients and allow to sit at room temperature about 1 hour or overnight in fridge.

Next, prepare the chipotle dressing by combining the ingredients above and reserve in fridge.

Last, make a dredging station.  Get out 4 plates.  On one plate, place cut fish pieces.  On another, have arrowroot or flour for dredging.  On the next, combine the breadcrumbs, lime zest, and coconut.  On the last pour in your beaten egg.  Salt and pepper each plate (layer).  Heat oil over high heat, then reduce heat to medium-high.  Do not let it smoke (370-ish).  Use a candy thermometer to be exact.  Dredge fish in arrowroot, then egg, then breadcrumb mix.  Reserve on original plate until oil is hot enough.  Add pieces, 2-3 at a time, and fry until golden brown, then flip, totaling about 4 minutes per piece.  Reserve on wire rack until ready to serve or place in warm oven.

Heat or cook tortillas while frying.

To assemble a taco, place about 1 tsp. chipotle dressing in middle of taco.  Place fish on top, then top with about 2 tbsp. slaw.  If you like and for a more spicy experience, top with 2 tsp. roasted chipotle salsa.  Enjoy!!

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Enfrijoladas

This is one of those dishes I have made so many times I don’t have a recipe written down, until now 🙂

Enfrijoladas (this title, translated, is to say something is covered in beans)

3 c. homemade beans in their juice

2 tbsp minced onion

20 prepared tortillas

1/2 c. quesco fresco or other hard or crumbly Mexican cheese

Shredded chicken for topping, optional

Mexican creme (Crema Mexicana), optional

1.  Puree beans in the blender.  Heat large-rimmed skillet to med-high.

2.  Sautee onion until translucent, add beans, warm.

3.  Dunk tortillas in beans, fold in half on plate.  Repeat.

4.  Top with cheese, chicken, and crema.

Serves 4 adults

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Mexican Chilli

Make this chilli convenient by using whatever meat, stock, and beans you have on hand.

Mami’s Mexican Chilli

1 large onion, chopped
1 bell pepper, chopped
3 tbsp. butter
1 tbsp. chili ancho powder (add more if you like spicy!)
20 oz. fire-roasted tomatoes tomatoes with juice, pureed if you don’t like chunky-style
3 c. un-rinsed homemade beans*

optional:  cheddar cheese and chives or green onions for garnish

salt and pepper to taste

—————————————————————————————

Choose between:

2 c. chicken broth //2 c. beef broth
2 cups shredded or chopped chicken or turkey//1 to 1-1/2 lbs. ground beef

Heat rimmed skillet to med-high and melt butter.  Add onion and sautee on medium until translucent.  Add ground beef, if using.  Add ancho powder, tomatoes, chopped bell pepper, beans, stock, and chicken or turkey.  Simmer on low heat for 20 minutes or until flavors combine and chilli thickens.  Add salt to taste.  Serve with grated cheddar cheese on top and some chives for garnish.

Cook’s Notes:

*If using canned beans, be sure to rinse first.

Credit – recipe adapted from Hartman family blog.

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Homemade Beans

These beans are full of flavor and freeze easily.

1 lb. dry **black beans

2 tbsp. whey

2 quarts water

Soak this mixture overnight.

In the morning:

Add above to a pot and bring to a boil.  Skim the foam from the top when it boils.  Add:

1 roughly chopped white onion

4 cloves garlic, smashed and peels removed

2 tbsp. salt

Cook about 2 hours, or until beans are tender.  Add more salt to taste.

**Variation:  To make pinto or white beans, follow recipe exactly as above, but omit whey in the soaking.  Pinto beans taste even better with fire-roasted tomatoes mixed in after cooking.

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Michelle’s Rice and Beans

1/2 c. homemade black beans

1/2 c. cooked brown rice

1 tbsp. chopped cilantro

1 tsp. chopped chives

Combine ingredients while hot in a bowl.  Serve with glass of milk.

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All About Beans

Beans and rice are 2 of the most frugal, versatile staples in the dry goods pantry.  Everybody has a version because they have been around forever and were accessible to all.   Millions of healthy children have been nourished by this simple fare for generations.  In many cases the working classes did not have the money to eat meat, so beans, bone broths, and other plant foods stood in their place.  I imagine that this was one of the foods that the kids would wince and say, “Maaam, beans again?!”  One way to avoid this is to serve different kinds of beans.  You could serve pinto beans in a soup on Monday, and then re-fry them for Wednesday’s lunch, and then make black beans on Thursday, etc.  If you want to go Italian or American, try white navy beans or kidney beans and prepare chillies and soups that way.

These are our favorite combinations:

White beans:  In Italian salads and soups, in chilli, also use as puree in sneaky recipes.

Black beans:  Black bean soup, in Mexican chilli (with chile ancho powder, yum), refried in manteca with onion as side dish, in salads with salsa-ranch and corn, in bean dip, enfrijoladas (tortillas dipped in pureed beans topped with chicken and cheese), rice and beans.

Pinto beans:  Prepared as side dish/soup with pureed fire roasted tomatoes.  Refried with onion as a side dish.

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