Thursday, November 19, 2009
Fish Tacos (not fried), Spanish Rice, and Micheladas
Jeffrey's friend John Michael and his girlfriend Asia came over for dinner tonight. I made this dish the first time several months before Jeffrey and I got married. He loves fish tacos, but hates when he orders them in a restaurant and they come out fried. I found a recipe for non-fried fish tacos and then altered it to make it my own.
Fish Tacos (for 4 people)
3 Tilapia Fillets
Chipotle Chile seasoning
salt and pepper
cilantro (decide how much)
3 green onions
-Marinade the tilapia in the juice of 1 1/2 limes, salt, pepper and 1 tsp of Chipotle Chili Seasoning. Let sit in refrigerator for about 3 hours if you can, I toss it around at least once half way through the marinading time. (I could only find this seasoning by Spice Islands and it is a grinder which is terribly annoying, I do not recommend it if you can find something else.)
-Make your toppings!
1) Take about 1/4 cup of sour cream, the juice of 1/2 lime, and about 2 teaspoons of chipolte seasoning and stir into a small bowl. The measurement for the seasoning could be off since I can't measure very well with the grinder, I just keep grinding it until it takes on a pinkish tint when stirred.
2) Pico- Chop Tomato, cilantro and green onions and put in a small bowl to serve from, then stir together
3) Feta Cheese- Put the feta cheese in a small bowl to serve from.
-For the corn tortillas put enough oil in a frying pan to caver the bottom of a pan. After it heats put the corn tortilla into the oil for a few seconds on each side (you do not want the tortilla to get crisp). I use 2 tortillas for each taco so that it will be less messy. Take out the tortillas and put on a paper towel to drain, put a towel between each tortilla. I make enough for each person to have 2 tacos.
-After cooking the tortillas use the same pan to cook the fish. Put more oil in the bottom of the pan, put the fish fillets and half of the marinade in the pan and cook for 3 minutes. Turn the fish over and add the other half of the marinade, cook for 3 minutes. Take the fish out of the pan and put on a serving plate. Use a fork to mince the fish so that it will go into the tacos.
-Create an assembly line and have each person put their tacos together with the ingredients they want.
The spanish rice is a recipe from my Dad, this was my first time to make it.
1 can rotel
1 can chicken broth
4 tsp minced garlic
1 Tb oil
1 tsp cumin
2 cups brown rice
2 tsp salt
-Place oil in skillet on medium heat.
-Cook garlic in oil and until brown.
-Pour rice in skillet and stir till it browns.
-Add Cumin salt, and rotel. Add chicken broth and one can of water.
-Bring to boil, then reduce to low heat, and cover pan. simmer until rice is moist and fluffy.
Micheladas are my favorite drink. I crave them all the time and usually have to make myself wait until after 5 when I will allow myself to have one!
1 bottle or can of Mexican Beer (I love Dos Equis or Tecate)
Juice of 1 1/2 Limes
2-3 drops of Worchestire sauce
2-3 Drops of Tabasco (I actually use Franks Red Hot which is much better)
1/2 tsp of Margarita Salt (you can use regular salt, but it works better with this salt)
-Put the lime juice, Worchestire, Franks Red Hot, and salt in the bottom of a glass and stir
-Add ice to fill the glass
-Slowly add beer. (Hopefully your glass is big enough for the whole beer to fit or else it will throw off the proportion of beer-to-lime mixture as you add the rest of your beer)
-Stir and drink with a straw
I have been using greek yogurt instead of sour cream to try to lower the fat in this meal. It tastes just as yummy!
Also, a new tip for cook the corn tortillas is to put them directly on the open flame of the gas stove (or directly on the coil of an electric). Leave it there for about 5-10 seconds, don't worry it won't burn! Then flip it and cook for another few seconds. This keeps them sturdy, and cooks them without using the oil!