In a recent post I wrote about the arrival of fall. Well, I lied. It feels (to me) like mother nature has decided to skip quickly through fall and go straight to winter.
Gone are the days of clear blue skies. They are now replaced with the constant looming of dark clouds threatening cold blistering days.
Sunny, warm(er) days are few and far between and often followed by long stretches of wet, rainy days.
Now, granted it isn’t as bad as what is going on with hurricane Sandy on the east coast as of late, but it is still plenty dreary and miserable.
Yes, I probably have a mild case of SAD.
Around this time of year or when the weather is like this, I dream and long for warm summer days…being outside…lying on some tropical beach…feeling the warmth of the sun on my skin…
But instead I am forced to be cooped up inside, all the while being inactive and consuming copious amounts of junk. Have I depressed you yet?
Since I have no control over the whims of mother nature, I have to find summer in different ways. Mainly, this is accomplished through the foods that we eat and having lighter meals such as these fish tacos.
I made these the same day they were posted by a fellow blogger and this has since become a regular on our dinner rotation.
This dish has evolved over the weeks and now includes the use of prawns and guacamole instead of just fish and simple chunks of avocados.
Ahh…what can I say about these tacos? This is multi-component dish of…
fresh herbs and summery produce…
spicy and crunchy slaw…
and fresh seafood.
The end result is so much more than the sum of its individual parts.
What do you think? Do these tacos scream warm, sunny days?
How do you cope with the end of summer and the arrival of colder and darker days?
makes at least 8 tacos
Guacamole (adapted from The Endless Meal)
- 1 handful cilantro, chopped finely
- 1 avocado
- 1/4 red onion, chopped finely
- 1 garlic clove, minced
- juice of 1/2 lime
- 1/2 (or more) jalapeños (I also used 1 small red chili before), minced
- 1/8 tsp salt (or to taste)
- Add all ingredients to a blender or food processor and process till smooth. (I use a mortar and pestle)
- Add water as needed if it is too thick. (I haven’t had to do this)
Fish Tacos (adapted from 4plates2table):
- 1/2 tbsp paprika
- 1/2 tbsp kosher salt
- 1/2 tbsp light brown sugar (cane sugar works too)
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tbsp chilli powder
- 40 grindings of black pepper
- 1/8 tsp ground cumin
- pinch of cayenne pepper
- Place all the ingredients in a good size air-tight plastic container.
- To make sure the brown sugar is properly incorporated, use your hands to mix it togethr.
- Put the lid on and give it a shake.
- Use what you need, then store it in your pantry.
For the fish
- ~1 lb firm white fish (or prawn) like halibut or tilapia (about 3 or so filets depending on size) (I usually use basa because its cheaper)
- 2-3 tbsp BBQ rub
- light drizzle of canola oil (I use olive oil)
- Preheat the oven to 400°F.
- Rinse the fish filets and pat them dry. (If using prawns*, de-shell and de-vein.) Liberally sprinkle (rub) the BBQ rub on both sides of the fish.
- Lay them on a foil lined baking sheet (for easy clean-up).
- Drizzle the tops of the fish lightly with just a little canola oil. Flip over and drizzle oil on the other side.
- Roast for about 15-20 minutes or until properly cooked through.
*If using prawns, heat some olive oil on a pan on medium heat and cook prawns until they just turn pink and curl.
For the slaw
- juice of 1/2 fresh lime
- 1 clove garlic, minced
- 1 chipotle pepper from can of chipotle in adobo sauce, minced
- 1/2 tsp cumin seeds (I use 1/8 tsp ground cumin)
- 1 tbsp grapeseed oil (I use olive oil)
- 1/2 of 16oz package of shredded cabbage (coleslaw)
- 1/2 cup fresh cilantro, chopped
- pinch of salt (or to taste)
- 20 grindings of pepper (or to taste)
- Whisk together the first 5 ingredients in the bottom of a salad bowl.
- Add the shredded cabbage and chopped cilantro, season with salt and pepper to taste, and toss together.
- lime wedges
- 1 package small corn tortillas
- Heat the tortillas according to the package directions. (I usually wrap them in foil and put them in the oven when there is about 5-10 minutes left in cooking the fish.)
- Place everything on the table and let everyone make their own tacos.