Sunday, January 25, 2009
Michael "What are we ordering in for dinner?"
Sam "What? I am making fish tacos?, I told you that"
Michael (while holding crying newborn - insert sarcastic smirk here) "no, you aren't, its 5:30 and you haven't started anything yet"
Sam (while wiping runny nose off toddler who is screaming to hold mommy's keys) "It's quick and that's what we are having, we aren't ordering in!!"
Michael then slinks away with the "oh yeah right" face.
So who hasn't had THOSE nights? those nights when you know the clock is getting ahead of you and your plans for a home cooked meal. 30 minutes later it's pizza delivery time. This is a perfect go to recipe on those nights.....I'll give you all the things to stock in your house so at any given time, you can have a healthy and really really good dinner!
We have a hectic life...I'm sure you do too..its hard juggling all the kids needs while simultaneously getting a healthy dinner on the table. Fish tacos, while they have a nice "wow" factor- are probably already to go in your freezer/fridge and pantry. I always keep on hand Wild Mahi Mahi fillets from Whole Foods. They are flash frozen and at 6.99 a package, a steal. I had some leftover shrimp from last night to throw in too. Then the creativity is up to you. Tonight we did a corn, onion and mushroom saute. (using frozen corn and frozen chopped onion I had stored in there). Shredded cheddar cheese, a lone avocado, some sour cream and a tomato topped it off.
if you are so willing to make one single trip to the store- it should be for some cabbage. The cabbage slaw added a real California twist and gave the tacos a perfect crunch.
2 medium Mahi Mahi fillets (or any other firm fish)
1 lb frozen shrimp (if desired)
2 tbl vegetable oil
2 tbl chili powder
1 tbl cumin
For veggies: (you can substitute red peppers, peas, carrots - anything you like)
2 cups frozen corn
1 cup fresh mushrooms
1/2 cup chopped onion
1 tbl vegetable oil
For Cabbage Slaw:
1 cup shredded red cabbage
1 cup shredded green cabbage
1 green onion, chopped
1/4 cup yogurt
1 tbl sugar
2 tbl lime juice
salt and pepper to taste
In a Large bowl, combine yogurt, green onion, sugar and lime juice. Toss in cabbage and coat. Season with salt and pepper and refrigerate for 15 minutes for flavors to meld.
In a small frying pan, saute onion on medium high heat in 1 tbl vegetable oil until translucent. Add corn and mushrooms and saute until browned. Remove from heat and set aside.
Place fish in ziplock bag and combine oil and spices and pour over, shake bag to coat. Remove fish fillets from ziplock and place in a large fry or grill pan set to medium high heat. Cook fish 7-8 minutes until browned. While cooking, lightly break fish apart into smaller flaked pieces. Add in shrimp and saute until shrimp is cooked thru. Remove fish and shrimp from pan and set aside.
Serve with sliced avocado, shredded cheese, chopped tomatoes and sour cream.
We use corn tortillas for the adults and crispy corn tortillas for the kids.