Simple fish taco with cilantro lime slaw.
Fish:
Firm flesh fish of your choice (I have been using salmon), left in filets
Juice of a lime
1 tbsp Chili powder (I use Penzey's Ancho Chili powder)
1 tsp Cumin
1 tsp Onion Powder
1 tsp of Oregano
Pinch of sugar
Salt/Pepper to taste
Slaw:
Pkg of angel hair cabbage
Juice of one lime
1/2 cup of chopped cilantro
2 green onions, chopped
1/4-1/2 cup of mayo
Salt/Pepper to taste
Squeeze lime on fish on all sides. In a small ramekin, mix up the spices well. Sprinkle on all sides of the fish. I use an airfryer to cook my fish at this point. You can roast in oven or pan saute. Your choice.
Slaw-Add all ingredients in a bowl and mix.
Assemble taco: Add fish to your fave tortilla and top with slaw.
Friday, January 10, 2020
Another Enchilada sauce for your fave recipes:
There's a version with chili powder and oil. This is the version that I prefer to use.
4-6 dried peppers of choice, I use 1 chipotle, 2 ancho, 2 quajillo, and 1 mulato
3 cups of boiling hot water
2 tsp of salt
2 cloves of garlic
1/8 cup of good olive oil
Soak peppers in hot water. With gloves on, remove from water and cut off the stem. Make a slit and scrape out the seeds if you don't want it hot. Usually, I just take off the stems. Reserve a cup of the soaking water. In a blender or food processor, add in the soaked peppers, reserved liquid, salt, garlic, and oil. Blend till smooth. Add fresh water if you want the consistency to be thinner. (I usually end up adding about 1/2 cup worth) You might want to taste for salt but it should be plenty. Add it to your favorite enchilada or chilaquiles dish.
There's a version with chili powder and oil. This is the version that I prefer to use.
4-6 dried peppers of choice, I use 1 chipotle, 2 ancho, 2 quajillo, and 1 mulato
3 cups of boiling hot water
2 tsp of salt
2 cloves of garlic
1/8 cup of good olive oil
Soak peppers in hot water. With gloves on, remove from water and cut off the stem. Make a slit and scrape out the seeds if you don't want it hot. Usually, I just take off the stems. Reserve a cup of the soaking water. In a blender or food processor, add in the soaked peppers, reserved liquid, salt, garlic, and oil. Blend till smooth. Add fresh water if you want the consistency to be thinner. (I usually end up adding about 1/2 cup worth) You might want to taste for salt but it should be plenty. Add it to your favorite enchilada or chilaquiles dish.
Instant Pot Enchilado De Camarones over grits (Cuban creole shrimp)
Camarones|
1 onion, chopped
1 red pepper, chopped
3 cloves of garlic, smashed and chopped
1 tbsp of capers
2-3 tbsp of chopped spanish olives
1 small jar of tomato sauce
1 pinch of saffron threads
1 cup of white cooking wine (or regular white wine)
1 tbsp of Badia Complete Seasoning
1 tsp of black pepper
1 pound of shrimp. keep frozen
Juice of one lime
In instant pot, press saute. Add in enough olive oil to cover the bottom of the insert and saute onion and red pepper till softened. Add in garlic, capers, and olives with tomato sauce. Stir through and let simmer. Meanwhile, add your pinch of saffron to the wine. Once the sauce is bubbling up, add in the rest of the ingredients except the lime and stir. Secure lid and turn regulator and cook for 5 minutes on high pressure. Quick Release. Add lime juice to mixture and stir. Taste for salt and salt as desired keeping in mind that the olives/capers are salty.
Grits-I have 3 IP so I do this in another pot. You can do stovetop as well.
1 cup of grits
3 tbsp of oil or butter
3 cups of water
1 cup of milk
Salt/Pepper to taste
Set saute on and add butter to melt. Add grits and stir to coat well. Cook till it becomes toasty and add the rest of the ingredients. Whisk well till smooth and no lumps. Secure lid and cook for 10 minutes. You can natural or quick release. Once opened, it will look maybe a bit lumpy and liquidy. Just stir vigorously over saute till smooth and thick. Serve with shrimp.
(You can also add about a cup of cheese to the grits for a great breakfast item. Just add cheese when you open the IP)
Camarones|
1 onion, chopped
1 red pepper, chopped
3 cloves of garlic, smashed and chopped
1 tbsp of capers
2-3 tbsp of chopped spanish olives
1 small jar of tomato sauce
1 pinch of saffron threads
1 cup of white cooking wine (or regular white wine)
1 tbsp of Badia Complete Seasoning
1 tsp of black pepper
1 pound of shrimp. keep frozen
Juice of one lime
In instant pot, press saute. Add in enough olive oil to cover the bottom of the insert and saute onion and red pepper till softened. Add in garlic, capers, and olives with tomato sauce. Stir through and let simmer. Meanwhile, add your pinch of saffron to the wine. Once the sauce is bubbling up, add in the rest of the ingredients except the lime and stir. Secure lid and turn regulator and cook for 5 minutes on high pressure. Quick Release. Add lime juice to mixture and stir. Taste for salt and salt as desired keeping in mind that the olives/capers are salty.
Grits-I have 3 IP so I do this in another pot. You can do stovetop as well.
1 cup of grits
3 tbsp of oil or butter
3 cups of water
1 cup of milk
Salt/Pepper to taste
Set saute on and add butter to melt. Add grits and stir to coat well. Cook till it becomes toasty and add the rest of the ingredients. Whisk well till smooth and no lumps. Secure lid and cook for 10 minutes. You can natural or quick release. Once opened, it will look maybe a bit lumpy and liquidy. Just stir vigorously over saute till smooth and thick. Serve with shrimp.
(You can also add about a cup of cheese to the grits for a great breakfast item. Just add cheese when you open the IP)
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